Ingredients
250 G butter
250 G Sugar
1 parcel Vanilla sugar
4 Eggs
1 TLS Cinnamon
2 TLS Cocoa powder
125 ml red wine (Optional cherry juice, children’s punch or mulled wine)
250 G Flour
1 parcel baking powder
100 G Chocolate sprinkles
2 EL Breadcrumbs
Fat for the cake tin

Topping
1 handful Roasted almonds, chopped (There is a recipe for this on the blog)
150 G Cake couverture
Instructions
Red wine cake
Preheat the oven (top/bottom heat 190°C). Grease a marble cake or Bundt cake tin and sprinkle with 2 tablespoons of breadcrumbs.

Beat the butter, sugar and vanilla sugar until fluffy.

Add the eggs one at a time and stir in vigorously. Briefly stir in the cinnamon, cocoa and red wine.

Mix the flour with the baking powder, sift it over the mixture and fold in.

Finally, mix in the chocolate sprinkles.
Pour the dough into the tin, smooth it out and bake in the hot oven for about 50 minutes (use a toothpick to test).

Remove from the oven, allow to cool and then remove from the tin.
Topping
Melt the chocolate coating over a warm water bath, pour it over the cooled cake and sprinkle with the roasted almonds.