Dark Chocolate Cake with Red Wine Glaze

Preheat the oven to 325°F. Brush the bottom half of a bundt pan (or the entirety of a 6-inch cake pan) with softened butter. Dust the pan with flour; set aside.

Begin the cake batter by melting the dark chocolate in the microwave (30 to 45 seconds) or in a heatproof bowl set over a simmering pot of water. Remove the chocolate from the heat and stir in the butter and sugar until the mixture is smooth and the butter has completely melted. Set aside to cool.

Once the chocolate has cooled, add the eggs (one at a time) and beat on medium speed with an electric mixture. Once the eggs are completely incorporated and the batter has slightly lightened up a bit, reduce the mixer’s speed to low and add the salt and flour. Beat until smooth.

Scrape the batter into your prepared pan. Bake the cake for approximately 35 to 40 minutes, or until the cake’s top looks firm and when gently pressed with your finger, the cake immediately springs back. Transfer the pan to a wire rack and let the cake cool completely in the pan before turning out.

To create the glaze, melt the bittersweet chocolate in the microwave or in a heatproof bowl set over a pot of simmering water. Remove from the heat and stir in the butter and salt until smooth. Whisk in the powdered sugar.

Heat the red wine in a small saucepan over medium heat until it’s just come to a boil. Whisk the red wine into the chocolate mixture, then let the mixture cool until it’s slightly thickened - about 15 minutes.

Set your cake on a wire rack over a rimmed baking sheet, then spoon the glaze over the cake, using an offset spatula or the back of a spoon to spread the glaze all over the cake. For best flavor, let the glaze dry and set for a couple of hours before serving.