Red Wine Chocolate Cake

250 g AP flour
3/4 C or 75 g cocoa powder, not Dutch process
1 1/4 t baking soda
1/2 t salt
1 C unsalted butter, softened
350 g sugar
2 eggs
1 t vanilla extract
1 1/4 C dry red wine
powdered sugar for dusting
whipped cream for serving

Preheat oven to 350.
Cake release bundt pan.
Whisk together flour, cocoa powder, baking soda, and salt.
Cream butter and sugar for 4 mins or until fluffy.
Add eggs one at a time and beat until incorporated.
Add vanilla and beat 2 more mins.
Alternately fold dry ingredients and wine until just incorporated
Bake 45 mins, and let rest 10 mins.
Transfer to wire rack and let cool completely.
Dust with powdered sugar and serve with whipped cream.

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