Double Chocolate Red Wine Cake

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 at room temperature
• 3 large eggs at room temperature
• 1 tsp vanilla extract
• 1 cup red wine
• 1 tbsp. dark chocolate granules
• Special equipment: a bundt cake pan with a hole in the center, capacity 12 tbsp.

Glaze

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

Preparation:

1. Preheat oven to 350°F (175°C). Spray a baking dish generously with cooking spray.
2. Cupcake:
   
   In a medium bowl, combine the flour, cocoa powder, baking powder, and salt; set aside. In a separate large bowl, combine the granulated sugar and butter. Beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Add the vanilla; beat for another 1 minute. Add a third of the dry ingredients and mix on low speed until fully incorporated. Add half of the wine and mix on low speed until fully incorporated. Repeat. Add the flour mixture and chocolate last and fold in with a rubber spatula.
3. Pour the batter into the prepared pan and smooth the surface. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted into the cake comes out with a few crumbs attached, about 45 minutes. Let cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
4. Glaze:
   
   In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle the glaze over the cooled cake. Let the glaze set for 30 minutes and serve.