Red Wine Chocolate Cake

Directions

1. 1.

   Preheat oven to 350 degrees.

2. 2.

   In a stand mixer, combine butter, white sugar and brown sugar until creamed.

3. 3.

   Add the eggs, one at a time, be sure to fully incorporate each egg before adding the next.

4. 4.

   Add the vanilla and cocoa and combine well.

5. 5.

   Starting with the cake flour, add the cake flour and wine, alternating between the two 1/3 at a time. Start and end with flour.

6. 6.

   Pour the cake batter into a well sprayed cake pan, filling the pan no more than 2/3 of the way.

7. 7.

   Bake for 30 - 45 minutes, depending on the size of your pan(s). Cake is done when a toothpick comes out clean from the center. A bundt cake pan will take 45 - 60 minutes. Mini bundt pans (like the ones in the picture) take about 35 minutes. Two 9 inch rounds take about 35 - 40 minutes.

8. 8.

   When cake is baked, remove from oven and place on a wire rack for 10 - 15 minutes before flipping the cake over. Allow the cake to cool before pouring the red wine chocolate ganache.

9. 9.

   Melt the chocolate chips and butter in the microwave in 30 second intervals. Stir the chocolate and butter between intervals to help melt the chocolate.

10. 10.

    Gradually pour in red wine, 2 - 3 tablespoons at a time, stirring until desired consistency is reached. Ganache should be thick enough to drizzle on cake.