Chocolate-Red Wine Cake

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder (not Dutch process)

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened

1 3/4 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/4 cups dry red wine

Confectioner’s sugar, for dusting

Whipped cream, for serving

Raspberries, for eating

Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.

In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve with whipped cream and raspberries.

In my humble opinion, this is one of the best chocolate cakes I've had recently. I didn't make it the first time I had it, so I'm really hoping that the one I made today turned out... It's dense and perfectly moist with a hint of wine... delicious. I'm going to serve mine with blackberries, since it was all I could find, but I think raspberries are the better choice. It's one of those cakes that is pretty easy to make, but seems somewhat impressive. I copied the picture and the recipe from this website.

PS After tasting the one I made, all I would say is to make sure you don't overbake it... at all. I ended right at 30 min, and it was about 1-2 min over what it needed. But, I tend to like things slightly doughy. Other than that, it was delicious.