dark or bittersweet baking chocolate, finely chopped
mixed blueberries, raspberries and strawberries, for garnish and serving
Preheat oven to 180ºC (350ºF). Grease 9- or 10-in. (23- or 25-cm) bundt pan.
In mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and baking powder. Add eggs, wine, oil and vanilla. Using electric mixer on low speed, mix until blended, scraping down sides of bowl as needed. Increase speed to high; beat 5 min. until light and fluffy.
Pour into prepared pan; smoothing top. Bake 35 min. until cake tester inserted into the thickest part of the cake comes out clean. (Note: Cake does not fill full depth of bundt pan.) Cool cake in pan on wire rack 15 min. Invert onto serving platter. Cool completely.
Heat cream in small saucepan over medium heat to bring to a simmer, stir occasionally. Place chocolate in large heatproof bowl. Pour the hot cream onto the chocolate. Let stand 1 min. Whisk until chocolate is melted and mixture is smooth. Stir in honey and salt. Cool slightly to allow mixture to thicken (it should still be pourable). Drizzle over cake. Let stand about 10 min. for chocolate glaze to set. Garnish and serve with berries.
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