Total Time
50mins
Prep 20 mins
Cook 30 mins

Entered here for nutritional information: http://smittenkitchen.com/blog/2011/09/red-wine-chocolate-cake/ 17 tablespoons = 1 cup + 1 tablespoon or 133 grams

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F
  2. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  4. Add the sugars and beat until fluffy, about 3 minutes.
  5. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.
  6. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.
  7. Mix until 3/4 combined, then fold the rest together with a rubber spatula.
  8. Spread batter in prepared pan.
  9. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.
  10. The top of the cake should be shiny and smooth, like a puddle of chocolate.
  11. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack.
  12. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
  13. Topping:.
  14. Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip.
  15. Dollop generously on each slice of cake.
  16. It can also be covered and refrigerated for up to 4 hours.