Red Wine Chocolate Cake

Preheat oven to 350 F. Butter and flour two 9″ round cake pans.

Into the bowl of your electric mixer, add the dry cake ingredients (flour through salt), whisking with a fork to combine. Then add in the remaining cake ingredients and mix on medium speed for two minutes. Divide the batter evenly between the two pans. The batter will be very runny. Have no fear—it’s supposed to be that way.

Bake the cakes for 20 minutes then rotate pans and bake for another 15 minutes. Test cakes by inserting a toothpick into the middle of each. If it comes out clean then the cakes are ready to be removed from the oven and cooled. Cool cakes in the pan on a wire rack for 20 minutes, then invert cakes onto racks and let them cool completely.

For the frosting:
Place chocolate in a microwave safe bowl and microwave for one minute. Remove it from the microwave and stir until chocolate is completely melted, set aside.

In a mixing bowl combine powdered sugar, butter, milk and vanilla, beating on medium speed for 2 minutes until frosting is light and fluffy. Scrape chocolate into the sugar mixture and beat for another minute until chocolate is fully incorporated.

Frost cake however you’d like. Then cut and EAT.

Recipe adapted from Sweetapolita and Domino Sugar.