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1
Set an oven rack in the middle of the oven with plenty of room above it and preheat the oven to 325F.
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2
Brush a six-cup capacity bundt pan (or two 2 1/2- to 3-cup capacity bundt pans) with melted butter.
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3
Pour 1/4 cup sugar into the pan and tip the pan in all directions to coat evenly.
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4
Turn the pan upside down to remove any excess sugar that does not cling.
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5
(If you are using two smaller bundt pans, divide the butter and sugar between them.
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6
).
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7
Over a large mixing bowl, sift together the flour, cocoa, cinnamon, cloves, baking powder, baking soda, and salt.
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8
Using a mixer fitted with the paddle, cream the butter until smooth, and then add the sugar and continue creaming until light and fluffy.
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9
Scrape the sides of the bowl a few times with a flexible spatula.
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10
While beating at medium speed, add the vanilla and mix to incorporate.
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11
Add eggs, a bit at a time, beating until the mixture is light and fluffy.
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12
Beating at low speed, add a third of the flour mixture and a third of the red wine.
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13
Repeat twice more with the remaining dry ingredients and wine, scraping the bowl with a flexible spatula between additions.
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14
Pour the batter into the prepared pan.
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15
Bake for 30-35 minutes, until the top feels springy and a metal skewer inserted in the middle comes out clean.
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16
The internal temperature of the cake at its thickest center should read 190 degrees -195 degrees F. The temperature will continue to rise a few degrees after removing the cake from the oven, so dont overbake.
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17
(If using two smaller bundt pans, bake for 20-25 minutes.
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18
).
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19
Cool the cake on the pan on a wire rack for 15 minutes or so.
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20
Turn out onto a wire rack to finish cooling.
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21
To finish, dust with powdered sugar or continue with Glaze.
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22
Makes one cake; about sixteen 1/2-inch slices.
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23
For the Glaze:.
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Put the chopped chocolate in a 4-cup glass measuring cup and microwave for 1 minute.
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25
Remove from the microwave and stir with a wooden chopstick or other wooden utensil to melt the chocolate.
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26
If it wont melt completely, return it to the microwave for 10-second intervals, just until it is smooth when stirred.
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27
If you overheat the chocolate, it will seize and turn grainy.
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28
If this happens, you must begin again with a new batch of chocolate.
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29
When the chocolate is completely melted and smooth, add all of the room temperature butter and stir with a plastic spatula until it is completely absorbed and the glaze is smooth.
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30
If it wont blend completely, return to the microwave for a few seconds and try again.
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31
When finished, the glaze will be glossy, smooth and slightly thickened.
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32
A temperature probe will register 80 degrees -85 degrees F. The glaze should be thin enough to pour over the cake in a smooth finish.
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33
(In the picture at the top of this post, you can see that the glaze was a bit too thick.
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34
I had difficulty getting an even coating.
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35
Next time, I will not let it thicken quite so much).
