Chocolate Wine Cake with Red Wine Sauce

This rich chocolate cake is accented by sophisticated red wine fruit notes.

Cake Ingredients

• Nonstick cooking spray
• 4 ounces semisweet chocolate
• 1 cup red wine (such as cabernet sauvignon)
• 1/3 cup whole milk
• 1 3/4 cups sugar
• 2/3 cup unsalted butter, at room temperature
• 3 large eggs
• 2 1/4 cups flour
• 1 box (0.3 ounce) sugar-free black cherry gelatin
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Cake Directions

1. Preheat oven to 350 degrees F. Spray a standard size Fleur De Lis Bundt Pan with nonstick cooking spray and set aside.

2. Melt chocolate in a small bowl over a saucepan of simmering water. Set aside.

3. In another small bowl, combine wine and milk. Set aside.

4. In a large bowl, beat the butter and sugar on medium speed until light and fluffy. Add the eggs, beating until incorporated. Add the cooled chocolate and beat again, scraping down the sides of the bowl.

5. In another large bowl, whisk together flour, gelatin, cocoa powder, baking powder, baking soda and salt. Add to the butter mixture along with the wine mixture. Beat until combined, scraping down sides of bowl as necessary. Spoon batter into the prepared pan.

6. Bake 40 to 45 minutes, until a toothpick inserted in the cake comes out clean. Cool for 15 minutes in the pan. Then, using a plastic knife to loosen the cake if necessary, invert onto a wire cooling rack to cool completely.

Sauce Ingredients

• 2 tablespoons unsalted butter, at room temperature
• 1/2 cup red wine
• 1 cup powdered sugar (plus more for dusting)
• 1/2 teaspoon vanilla extract

Sauce Directions

1. Combine the butter, wine and sugar in a small saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat and stir in the vanilla.

2. Dust cake with powdered sugar. Slice and serve drizzled with red wine sauce.