Chocolate Chocolate Chip Red Wine Bundt Cake

ACTIVE TIME: 30 min. TOTAL TIME: 31⁄2 hrs. SERVES: 10

Wine mixed into the batter gives this cake decadent flavor—to make it extra-festive, we filled it with candy

2 cups all-purpose flour

1⁄2 cup unsweetened cocoa powder

11⁄2 tsp. baking powder

1⁄4 tsp. kosher salt

11⁄2 cups granulated sugar

1 cup unsalted butter, at room temp.

3 eggs, at room temp.

1 tsp. pure vanilla extract 1 cup + 1 Tbs. red wine

1 cup bittersweet chocolate chips

1 cup confectioners’ sugar 1–2 tsp. milk

Assorted Easter egg candies

1 Heat oven to 350°F. Coat 12-cup Bundt pan generously with cooking spray. In bowl, whisk flour, cocoa, baking powder and salt; set aside. In large bowl, using handheld mixer, beat granulated sugar and butter on medium-high speed until fluffy, about 3 min. Beat in eggs one at a time. Add vanilla; beat 1 min. Add 1⁄3 of dry ingredients; mix in on low. Add 1⁄2 cup wine; mix in on low. Repeat with half of remaining dry ingredients and 1⁄2 cup wine. Mix in remaining dry ingredients. Fold in chocolate.

2 Pour into pan; smooth top. Tap pan on counter to remove any air bubbles. Bake until pick inserted into middle comes out with just a few crumbs, about 45 min. Cool 10 min. before inverting onto rack to cool.

3 Whisk 2⁄3 cup confectioners’ sugar with remaining wine until smooth. In second bowl, whisk remaining confectioners’ sugar with milk. Drizzle both over cake. Let set 30 min. before filling with candies and serving.