1. Preheat the oven to 180°C (350°F). Lightly grease a 24cm silicone cake mold* (bundt pan or a round mold) and set it aside on a baking sheet. Chop the chocolate and set it aside.

2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Next, add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. In a separate bowl, combine flour, cocoa powder, baking powder, orange zest, and salt. Add those dry ingredients to the large bowl, along with the mulled wine, and mix thoroughly – we use a rubber spatula for this task to avoid overmixing. Finally, fold in the chopped chocolate.

3. Transfer the batter into the prepared cake mold, spread it evenly inside the mold, and smooth the top. If the silicone mold seems a bit wobbly due to the amount of batter inside, place a cake ring around the mold to stabilize it. Bake the cake in the preheated oven for about 65-70 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down completely on a wire rack. Remove the cake carefully from the silicone mold and place it on a serving plate.

4. For the glaze, mix confectioners’ sugar, mulled wine, and vanilla extract to get a thick and smooth mixture – adjust with some more confectioners’ sugar if needed. To make the glaze look more red, you can add a few drops of red food color as well. Brush the cake with the glaze and decorate it with chopped pistachios and dried fruit to your liking.