Dark Chocolate Red Wine Cake with Chocolate Cream Filling

Ingredients:
Cake:
1¾ cup AP flour
½ cup unsweetened cocoa
1½ tsp baking soda
½ tsp salt
1¼ cup sugar
½ cup softened butter
1 tsp vanilla
2 eggs
1 cup red wine
⅓ cup confectioners' sugar

Filling:
2/3 cup butter, softened
4 cups confectioners' sugar
⅓ cups cocoa
1 tsp vanilla
4 Tbsp half and half

Method:

1. Pre-heat oven to 180°C. Grease/spray a Bundt pan.
2. In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.
4. Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 mins, or until toothpick inserted in the center comes out clean.
5. Cool for 15 mins then remove from pan. Cool completely before adding chocolate cream filling.
6. For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.
7. Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.
8. Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar. Slice and enjoy.