The oven immediately included to heat up to 180°C. the pie will not take a lot of time! In a small saucepan with a heavy bottom put the oil, sugar, cocoa, and wine. Put the saucepan on low heat. Keep on heat, stirring constantly, until butter is completely melted (about 1-1. 5 min)!

It is desirable that the chocolate mixture is not heated above 50ºC! That is why butter is better to take room temperature, in this case it will dissolve and the mixture will not have time to overheat. Ideally, to control the temperature with a kitchen thermometer...

Remove the mixture from heat and pour 120 ml in a plastic Cup. The rest pour it into a bowl where you will prepare the dough for the pie.

Alternately add the remaining ingredients, sifted flour - stir with a whisk (or hand mixer).

Then one by one add eggs, stirring thoroughly each time before adding the next egg.

In the end, add baking powder and stir again. The dough will be quite liquid consistency.

Pour the batter into the prepared pan (23 cm diameter), previously slightly greased and floured. Bake in preheated oven for 30 minutes.

The willingness of cake be sure to check with a wooden splinter. The surface of the cake will crack, but that's OK, because when cooling it a bit equalized. Hold the pie for 15-20 minutes in pan, then carefully remove and place on a serving dish. It's always easy getting out of shape. Prick surface of cake with a wooden skewer.

And still warm, pour pie pending in the Cup of the frosting! So as not to lose the icing, it is better to use a split ring, then her "escape" is much less! (but you can do without rings.) I just then another with the edges of the "collect" silicone brush glaze at the sides of the cake and smear it on the surface. And yet, if you see that the mixture thickens too, just check the glass for a few minutes in a bowl of boiling water, frosting will be thinner than...

In principle, in an hour you can already cut. The cake should cool completely.