Instructions

1. Preheat and prepare. Preheat your oven to 175°C (fan-forced). Grease and flour a 12-cup bundt pan or round cake tin.
2. Mix dry ingredients. In a bowl, whisk together the flour, cocoa powder, bicarbonate of soda, and salt.
3. Cream butter and sugar. Using an electric mixer, beat the butter and caster sugar on medium-high speed until light and fluffy (about 4 minutes).
4. Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and beat for another 2 minutes.
5. Combine wet and dry. Working in two batches, gently fold in the dry ingredients and wine, alternating between the two. Mix until just combined.
6. Bake. Pour the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted in the centre comes out clean.
7. Cool and serve. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar and serve with a dollop of whipped cream.