Ingredients:
2 cups of sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 eggs
1 cup buttermilk
1 cup Montepulciano
1/2 cup olive oil
2 teaspoons vanilla extract
cocoa powder or icing sugar to finish
fresh raspberries to garnish, optional
Method:
Heat the oven to 175 OC and lightly flour & grease 25 cm Bundt cake tin.
In one bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt, & stir to mix well.
In another bowl, add the eggs, buttermilk, wine, olive oil & vanilla, use a hand mixer to blend well.
Add the dry ingredients to the wet, & continue to beat on medium speed for 2 minutes (the batter will be very thin).
Pour the batter into your prepared cake tin, & bake for about 35 to 40 minutes, or until a cake tester inserted into the center comes out clean.
Cool for 15 minutes, then remove from the tin.
Cool to room temperature, then dust with either the cocoa powder or powdered sugar.
Recipe thanks to italianfoodforever.com
