Cherry Chocolate Wine Cake

I made the most amazing bundt cake for my mom's birthday!  It was my first bundt, and I had two go-arounds with it (the first one fell apart as I was taking it out of the bundt pan, and yes, I swore like a sailor). 

Ingredients:

Nonstick vegetable cooking spray

4 ounces bittersweet chocolate

1 cup red wine, such as cabernet sauvignon

1/3 cup whole milk

1 3/4 cups granulated sugar

2/3 cup (10 2/3 tablespoons) unsalted butter, at room temperature

3 large eggs, slightly beaten

2 1/4 cups all-purpose flour

1 box (.3 ounce) sugar-free black cherry gelatin

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Wine Glaze

2 tablespoons unsalted butter, at room temperature

1/2 cup red wine, such as cabernet sauvignon

1 cup confectioners' sugar, plus more for serving

1/2 teaspoon pure vanilla extract

Directions:

Preheat oven to 350.  Mix all the dry ingredients together.  Mix the sugar, butter and eggs together with a mixer until fluffy.  Melt the chocolate and mix with wine and milk in another bowl.  Combine all mixes now in one large bowl, mixing well on low until smooth with no lumps.  Generously grease the bundt pan and pour in the mixture.  Bake for 40 to 45 minutes.  Let cool for 15 minutes.  Tip over and release bundt on a cake dish.  When ready to serve, make the wine glaze by mixing the butter, red wine, sugar and vanilla in a small sauce pan until a syrupy consistency.  Sprinkle powdered sugar over cake and drizzle the wine glaze over each serving with a garnish of fresh berries. 

This cake was delicious and moist.  Everybody loved it!