2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (Do not use Dutch process chocolate)
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 sweet red wine (make sure to use a sweet red wine or the cake may be bitter)
Confectioner’s sugar for dusting
Whipped cream for serving
Preheat the oven to 350. Spray a 12-cup Bundt pan with non-stick cooking spray and then lightly flour the pan.
In a bowl, whisk the flour, cocoa powder, baking soda and salt. Set aside.
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 well combined. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until the ingredients are mixed. Do not overmix.
Place 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.