Chocolate Cake with Red Wine Glaze

for the cake:

  • 2 tablespoons butter, melted
  • 2 cups plus 2 tablespoons flour, divided
  • 2 cups sugar
  • ¾ cup plus 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoons salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

for the red wine glaze:

  • 8 ounces good bittersweet chocolate, chopped
  • ½ stick (¼ cup) butter, cut into pieces
  • ½ cup powdered (confectioner's) sugar
  • ½ cup red wine 

Make the cake:
Preheat oven to 350º F. Prepare the bundt can pan by brushing the melted butter all over the surface of the inside of the pan and sprinkling with the 2 tablespoons flour and the 2 tablespoons of cocoa powder and shaking it all over to coat the inside. Tap excess out (use more if needed).  Alternatively, you can spray with cooking spray but the cake may not release quite as well.  

Add 2 cups flour, sugar, ¾ cup cocoa, baking powder, baking soda, and salt  to a large bowl or the bowl of a stand mixer. Whisk thoroughly to combine or, using your paddle attachment, stir through flour mixture until combined well. 

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Pour cake batter into prepared cake pan. Bake for about 45 minutes, until a toothpick or cake tester inserted in the center comes out fairly clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Make glaze:

Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.

Meanwhile, bring wine just to a boil in a small saucepan. Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.

The Italian Dish
theitaliandishblog.com