Red Wine Chocolate Cake

Preheat oven to 350ºF. Grease three 7-inch cake pans and set aside.

Sift flour, cocoa powder, baking soda, salt, and baking powder. Set aside.

Cream butter, oil, and sugar with the paddle attachment in an electric mixer on medium speed for 10 minutes. Once fluffy and light in color, add eggs and vanilla. Beat well to combine.

With mixer on low sweep, add flour mixture in 3 additions alternating with red wine, beginning and ending with flour mixture. Beat until just combined.

Divide batter between prepared cake pans and bake in preheated oven for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean. Remove from oven and let cool 10 minutes in pan before transferring to a cooling rack.

To make the frosting, beat cream cheese and butter until light and fluffy. Add cocoa powder, powdered sugar, milk, and vanilla. Beat until smooth.

To asssemble the cake, place one cake layer onto your cake stand and evenly spread a layer of frosting. Repeat with second layer. Top with third layer and spread the remaining frosting over the top and sides of cake.