Ingredients
2cupsall-purpose flour
¾cupunsweetened cocoa powder
1¼tspbaking soda
½tspsalt
2stickunsalted butter
1¾cupssugar
2eggs,large
1tsppure vanilla extract
1¼cupsdry red wine
confectioner’s sugar
whipped cream
Preparation
Preheat the oven to 350 degrees F. 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 hand-held electric mixer, beat the butter with the sugar at medium-high speed until fluffy. 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.
