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1
Pre-heat the oven to 180u00b0C Line two cake tins with parchment paper and grease.
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2
In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
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3
Make a well in the middle and add all the liquid ingredients.
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4
Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
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5
Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
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6
Turn the cooked cakes out onto a cooling rack and place to one side.
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7
While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
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8
When the cake has cooled, spread the frosting on the top of one layer and place the other on top.
