While not an everyday addition to a chocolate bundt cake, red wine amplifies the recipe's use of cocoa power and dark chocolate, complementing the flavors for an intensified experience any chocolate-lover (or wine lover) will appreciate. It's important to note that the quality and flavor of the wine added to the cake will affect the end result, therefore we use only a red wine that you enjoy.
Sift together flour, cocoa, baking powder, baking soda and a pinch of salt. Set aside.
Using an electric mixer, beat the butter and sugar for 3-4 minutes until thick and pale. Add the eggs 1 at a time, beating well after each addition. Gently fold in the melted chocolate until combined.
Beating the batter gently, slowly add the flour mixture until combined. Then add vanilla, milk, and red wine. Mix thoroughly.
Spoon the batter into the prepared pan, levelling the top back with a spoon. Bake for 45-50 minutes or until completely cooked. You can test this by inserting a toothpick and seeing if it comes out clean or not. If not, it needs more time.
Once baked, allow the cake to cool completely.
For the chocolate sauce
Combine the chocolate and butter in a bowl and set over a saucepan of gently simmering water. Be sure the bowl doesn't touch the water. Let cook for 3-4 minutes until the chocolate melts, stirring occasionally.
Remove the bowl from the saucepan and allow to cool for 4 minutes before drizzling over the cake.
Once drizzled, decorate with pine leaves and berries, to make a festive wreath. Enjoy!