Bundt Cake:
1 cup red Zinfandel
¾ cup bittersweet chocolate
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup Dutch-processed cocoa powder
⅔ cup unsalted butter, softened
1 cup sugar
3 large eggs
½ cup sour cream
Cocoa Wine Glaze:
6 tablespoons sugar
2 tablespoons Dutch-processed cocoa powder
2 cups red Zinfandel
5 tablespoons chilled butter, cut into five pieces
For the Bundt Cake: Place a rack in the center of oven and preheat to 350 degrees Fahrenheit. Butter a Bundt pan thoroughly or use cooking spray.
Pour wine into a saucepan and bring to a low boil, then cook for about 3 minutes or until it reduces to ¾ cup. Pour half of heated wine into a heat safe bowl to cool and set aside. Combine chocolate with remaining warm wine and heat over a double boiler. Stir until smooth and let cool.
In a large bowl, combine dry ingredients, whisk and set aside.
In a separate bowl, cream butter in a stand mixer. Combine sugar and beat until light and fluffy. Add in eggs, one at a time. Then add sour cream and gradually mix in the melted chocolate and wine mixture. Once combined, stir in 1/3 of the dry mixture, then ½ of the leftover wine that was set aside earlier, repeat this until both are added and completely blended.
Pour batter in buttered Bundt pan and bake for 50 - 55 minutes. Let cool on a rack. Once cooled, use a knife to loosen the edges and flip to release cake from pan.
Serve with a dusting of powdered sugar and cocoa powder or a cocoa wine glaze.*
*For the Cocoa Wine Glaze: In a saucepan whisk together sugar, cocoa and wine and bring to a boil on medium to high heat, whisking while simmering for 3 minutes.
Remove from heat and stir in butter, one piece at a time. Let cool for 5 minutes, then refrigerate, stirring occasionally over 40 minutes.
Slowly spoon glaze over cooled cake and enjoy.
