How to make
Put the softened at room temperature butter in a bowl, add the sugar and beat with a mixer, until a smooth mixture is obtained.
Add the eggs 1 by 1, while still beating with a mixer.
In a bowl, sift the flour with the cocoa, baking powder, cinnamon, starch and a pinch of salt.
Pour the red wine in a thin stream into the butter and egg mixture and add the dry wine in portions.
Finally, add the cherries, while stirring carefully.
Grease and flour a round cake tin. Pour the cake mixture with the wine.
Bake the cocoa sponge cake at 360°F (180°C) in a preheated oven with a fan for about 35 minutes.
Be careful not to overbake the sponge cake, so that it doesn't become dry.
Take the cake tin out of the oven, wait 5 minutes and turn it over onto a wire rack. Leave it to cool down.
In a small pot, break the chocolate, add the liquid cream and melt it in a water bath. Drizzle the prepared chocolate glaze over the sponge cake.
Decorate the red wine chocolate sponge cake to your liking and sprinkle it with powdered sugar.
Enjoy!
