Rich Red Wine Chocolate Cake - cooking recipe

Ingredients

8 tbsp (1 stick) butter, softened
1 cup sugar
2 None eggs
3/4 cup self-rising flour
3/4 cup flour
1/3 cup unsweetened cocoa powder
2/3 cup dry red wine
3 ox semi-sweet chocolate, grated
2 cups sugar
1 1/2 cup dry red wine
8 oz dried muscatel clusters

Preparation

Preheat the oven to 325\u00b0F. Generously grease a 9-inch Bundt pan.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in combined sifted flours and cocoa powder. Stir in 1/3 cup water, wine and chocolate. Spoon into prepared pan.
Bake for 50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the syrup, stir sugar, wine and 1 1/2 cups water in a medium saucepan on medium heat, without boiling, until sugar dissolves. Cut muscatels into 12 small bunches; add to syrup. Bring to a boil and boil, uncovered, for 15 mins or until syrup is reduced by one-third and is slightly thickened. Cool.
Top cake with glazed muscatels. Drizzle with syrup. Accompany cake with any remaining syrup and whipped cream, if desired.