Preheat oven to 350 degrees. Butter and flour a 12 cup Bundt pan.
In a bowl, whisk together the flour, cocoa powder, baking soda and salt, set aside. In another large bowl, beat the butter and sugar together using an electric mixer at medium-high speed until fluffy, around 4 minutes.
Add the eggs one at a time, and beat until fully mixed in. Add the vanilla extract, beating for another 2 minutes.
Fold in the dry mix half at a time, alternating with the red wine, until just incorporated. Scrape the batter into the prepared pan, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, and then turn it out onto a rack. Cool completely. Dust the cake with confectioners sugar, and serve with whipped cream.