Recipe adapted by Carla Burns, Salt & Straw
Portland, Oregon
¾ cup Pinot Noir
1¼ cups unsweetened cocoa powder
Kosher salt
1 cup (2 sticks) unsalted butter, softened
¾ cup plus 3 tablespoons sifted confectioners’ sugar
1 teaspoon pure vanilla extract

In a medium saucepan, bring the wine to a boil. Reduce the heat to medium and simmer until the wine has reduced by half, about 8 minutes. Remove from the heat and set aside to cool to room temperature.

Sift the cocoa powder and a pinch of salt into a large bowl and set aside. In the bowl of a stand mixer fitted with a whisk attachment, combine the butter with the confectioners’ sugar and blend at medium-low speed until smooth, about 2 minutes. Add the cocoa mixture and mix until combined, about 2 minutes. Add the reduced wine and vanilla, and mix until combined and smooth, scraping down the sides of the bowl with a rubber spatula as needed.

Using a serrated knife, cut the cake into three equally thick rounds. Frost each layer of the cake, then stack the layers on a serving plate or cake stand. Frost the sides of the cake, cut into slices and serve.