This Dark Chocolate Bundt Cake with Red Wine is the perfect dessert for your next get-together. It's easy to make and has a rich, chocolatey flavor that will impress your guests!
Preheat oven to 350 degrees F. Spray bundt pan with butter flavored nonstick spray.
Combine flour, cocoa powder, baking powder, and salt in a medium bowl and whisk to incorporate. Set aside.
In a large bowl, beat together the granulated sugar and butter with a mixer on medium-high until light yellow, fluffy, and creamy, about 4 minutes. Add the eggs one at a time allowing each to be fully incorporated and finish with the egg yolk. Add the vanilla and beat one more minute. With mixer on low, add 1/3 of the dry ingredients to the egg mixture and mix until combined. Add half the wine and continue mixing to combine before repeating with one-third of the dry and the rest of the wine. Finish with the dry mix. Fold in the chocolate chips gently stirring to combine.
Pour the batter into the sprayed bundt pan and smooth to make even. Tap the pan heavily on the counter 6 to 8 times to remove any air pockets. Bake about 45 minutes or until a toothpick inserted in the middle comes out almost clean. Cool for 15 minutes in the pan. Invert pan onto a wire rack and remove pan from cake. Allow cake to cool completely (4-5 hours) before transferring to a serving platter.
For the glaze:
Whisk confectioner’s sugar and 1 (scant) Tbsp red wine together in a small bowl until smooth. If your kitchen is warm, refrigerate for 5 minutes. Slowly drizzle over the cooled cake.
Allow glaze to set for a minimum of 30 minutes before slicing and serving.