Chocolate cake with red wine

Ingredients:

Cupcake

• 2 cups premium flour
• 0.5 cup cocoa powder
• 1.5 tsp baking powder
• 1/4 teaspoon coarse salt
• 1.5 cups granulated sugar
• 220 g unsalted butter, room temperature
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup red wine
• 1 tbsp. dark chocolate granules
• Special equipment: 12-cup round cake pan with a hole in the center

Glaze

• 2/3 cup powdered sugar
• 1 tbsp red wine

Preparation:

1. Preheat oven to 350°F (175°C). Spray a cake pan thoroughly with cooking spray.
2. Cupcake:
   
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a separate large bowl, combine the granulated sugar and butter. Using a hand mixer, beat on medium-high speed until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, mixing after each addition. Add the vanilla extract and beat for another 1 minute. Add a third of the flour mixture and mix on low speed. Add half of the wine and mix on low speed. Repeat.
4. Finally, add the last third of the flour mixture and the chocolate pieces and fold in with a silicone spatula.
5. Pour the batter into the prepared pan and smooth the surface. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs, about 45 minutes.
6. Cool the cake in the pan for 10 minutes, then invert and transfer to a wire rack to cool completely.
7. Glaze:
   
   In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle the glaze over the cooled cake.
8. Let the glaze set for 30 minutes and serve.