Grease and flour a bundt pan. Flouring means dust the pan with flour after you've greased it. This keeps the cake from sticking when your done. Preheat oven to 350 degrees. In a bowl mix together flour, cocoa powder, coffee and baking soda.
In a large bowl, using a mixer, beat the butter and sugar together until pale yellow and fluffy. Beat in eggs, one at a time, mixing in between. Add in vanilla and beat for 1½-2 minutes longer.
Fold in dry ingredients a little bit at a time. Stir in wine until just blended. Finally, add in chocolate chips.
Pour batter into bundt pan and bake for 40-45 minutes (a toothpick should come out clean and the cake should be pulling away from the sides). Let cool in the pan on the rack for 10 minutes before removing from pan and cooling entirely on rack.
Dust with confectioner's sugar and garnish with chocolate covered strawberries.
Recipe by Talia Bunting at https://www.taliabunting.com/red-wine-chocolate-cake-upgrading-the-birthday-cake/