1CupRed WineI used Cabernet, but use your favorite red wine
Instructions
Preheat oven to 350 degrees. Grease a bundt pan and dust with cocoa powder. Set aside.
Sift together flour, cinnamon, cocoa powder, salt, baking powder and baking soda. Set aside.
In the bowl of an electric mixer, combine sugars and oil. Beat on medium speed for about 3 minutes. Add the eggs one at a time, mixing about 60 seconds between each addition. Add the vanilla. Scrape down the bowl. Alternate adding the flour mixture and the wine, beginning and ending with wine.
Pour batter into prepared bundt pan. Bake in preheated oven for 45 minutes or until toothpick inserted comes out clean. Remove from oven and cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once the cake is cool, melt about 1 C of chocolate chips on 50% power in the microwave for 2-3 minutes, stirring every 60 seconds. Add 1 tablespoon coconut oil to the melted chocolate, stir until smooth. Pour melted chocolate over the cake.
Store leftovers in an airtight container for up to 3 days (if it lasts that long!)