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á-3443

Red wine chocolate cake

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Red wine chocolate cake 0 Picture

Ingredients

  • Cake
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup firmly packed dark brown sugar
  • 1/4 cup white 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 + 1 tablespoon all-purpose flour
  • 1/2 cup Dutch cocoa powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon (this is a great place for that fancy Vietnamese stuff you stashed away)
  • Topping
  • 1/2 cup mascarpone cheese
  • 1/2 cup chilled heavy or whipping cream
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract

Details

Preparation

Step 1


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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