Red Wine Cocoa Cake
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
14 tablespoons butter, room temperature + 1 tablespoon for pan
1 cup sugar
3 eggs, room temperature
4 teaspoons vanilla extract
5 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 cup cabernet sauvignon
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
6 oz bittersweet chocolate chips
2 tablespoons butter, cold, diced
1/4 cup powdered sugar
1-2 cups blackberries
Preheat oven to 350°F.
Sift flour, baking powder, and salt together in a large bowl. Grease bundt pan with 1 tablespoon butter.
Cream remaining butter and sugar on medium speed in a stand mixer fitted with the paddle attachment 3-4 minutes, until light and airy. Add eggs, one at a time, and mix until incorporated. Add vanilla extract, cocoa powder, and cinnamon; mix until incorporated.
Reduce mixer speed to low; add flour mixture and wine in 3 intervals, alternating between each addition, ending with wine. Mix 2 minutes until completely incorporated and smooth. Stir in chocolate chips until distributed evenly. Pour batter into prepared bundt pan and bake on middle rack 50-60 minutes or until a skewer inserted into the center comes out clean. Invert cake onto a plate and allow to cool to room temperature.
Simmer cream in a small saucepan. Place chocolate chips in a medium stainless steel bowl; pour hot cream over chocolate chips. Once melted, add butter, and whisk until smooth.
Pour ganache over top of cake and refrigerate 30 minutes to set chocolate. Slice, plate, dust with powdered sugar, and garnish with blackberries.