Rich Red Wine Chocolate Cake

• 8 tbsp (1 stick) butter, softened
• 1 cup sugar
• 2 None eggs
• 3/4 cup self-rising flour
• 3/4 cup flour
• 1/3 cup unsweetened cocoa powder
• 2/3 cup dry red wine
• 3 ox semi-sweet chocolate, grated
• 2 cups sugar
• 1 1/2 cup dry red wine
• 8 oz dried muscatel clusters

1. Preheat the oven to 325u0b0F. Generously grease a 9-inch Bundt pan.
2. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in combined sifted flours and cocoa powder. Stir in 1/3 cup water, wine and chocolate. Spoon into prepared pan.
3. Bake for 50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4. Meanwhile, for the syrup, stir sugar, wine and 1 1/2 cups water in a medium saucepan on medium heat, without boiling, until sugar dissolves. Cut muscatels into 12 small bunches; add to syrup. Bring to a boil and boil, uncovered, for 15 mins or until syrup is reduced by one-third and is slightly thickened. Cool.
5. Top cake with glazed muscatels. Drizzle with syrup. Accompany cake with any remaining syrup and whipped cream, if desired.

butter, sugar, eggs, flour, flour, cocoa, dry red wine, semisweet chocolate, sugar, red wine, clusters

Taken from recipes-plus.com/api/v2.0/recipes/35041 (may not work)