Red Wine Chocolate Cake
photo by sofie-a-toast
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
1 cake
ingredients
-
Cake
- 6 tablespoons unsalted butter, at room temperature
- 3⁄4 cup firmly packed dark brown sugar
- 1⁄4 cup granulated sugar
- 1 large egg
- 1 large egg yolk, at room temperature
- 3⁄4 cup red wine, any kind you like
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1⁄2 cup Dutch-processed cocoa powder
- 1⁄8 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon table salt
- 1⁄4 teaspoon ground cinnamon
-
Topping
- 1⁄2 cup mascarpone cheese
- 1⁄2 cup chilled heavy cream or 1/2 cup whipping cream
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon vanilla extract
directions
- Make the cake: Preheat the oven to 325°F 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.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.
- Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. 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. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
- Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.
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Reviews
-
OK: I only made the cake part and I baked it into cupcakes, but I can still confidently say that this stuff is absolutely delicious! Note: I do not like red wine. At all. But I do like intense chocolate, and the red wine adds to it in this recipe, in a lovely fruity & spicy way. I'm sure the frosting would complement the flavour of the cake beautifully and will definitely give it a try the next time! This made 15 cupcakes; baked for about 17 minutes. Thank you for a lovely recipe!