Red Wine Chocolate Cake

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

• Ready In: 50 mins
• Serves: 8
• Yields: 1 9" cake

Ingredients

• 6  tablespoons unsalted butter, room temperature (85 grams)
• 3⁄4 cup dark brown sugar, firmly packed (179 grams)
• 1⁄4 cup granulated sugar (50 grams)
• 1  large egg, room temperature
• 1  large  egg yolk, room temperature
• 3⁄4 cup red wine, any kind you like* (177 ml)
• 1  teaspoon vanilla extract (5 ml)
• 17  tablespoons all-purpose flour (133 grams)
• 1⁄2 cup  Dutch-processed cocoa powder (41 grams)
• 1⁄8 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon table salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 cup mascarpone cheese
• 1⁄2 cup  cream, chilled (118 grams)
• 2  tablespoons granulated sugar (25 grams)
• 1⁄4 teaspoon vanilla extract

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.