Heat oven to 180 degrees C (350F).

Cream butter and sugar until white and fluffy.

After creaming the butter and sugar together well, add wine slowly while beating. (Tip 1: the first time I tried this, I put the wine in with the butter and sugar before mixing, and got a lumpy mess.)

Before going any further, take about 1/2 a cup of the mixture out and set it to the side.  You will be using this for the glaze once the cake is cooked.

Add the eggs one by one, beating after each addition. (Tip 2: the second time around, my 5 year old was cracking the eggs and managed to drop all the white of one of the eggs on the floor, while amazingly saving the yolk in the shell. The cake still turned out perfectly!).

Add the cocoa powder, flour and baking powder and mix together.

Put in a well-greased cake ring tin.  I use a 10-cup Bundt pan that my lovely husband lugged back from the States for me on one of his work visits (he even had to buy another carry-on because of the weight issue....).

Bake for about 25 minutes until a tester comes out clean.

Take the cake out of the oven and after 5 minutes, tip it out of the pan onto a plate.  Decide which side you want to be the "up-side" and flip it that way.  Make a few incisions in the top with a knife and smear the 1/2 cup of reserved mixture on the cake.  Don't wait to do this otherwise it won't glaze properly unless the cake is still hot.