Red Wine Chocolate Cake

Red Wine Chocolate Cake
Red Wine Chocolate Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 6

    tablespoons (85 grams) unsalted butter, at room temperature

  • 3/4

    cup (179 grams) firmly packed dark brown sugar

  • 1/4

    cup (50 grams) white granulated sugar

  • 1

    large egg + 1 large egg yolk, at room temperature

  • 3/4

    cup (177 ml) red wine, any kind you like*

  • 1

    teaspoon (5 ml) vanilla extract

  • 1

    cup + 1 tablespoon (133 grams) all-purpose flour

  • 1/2

    cup (41 grams) 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 (118 grams) chilled heavy or whipping cream

  • 2

    tablespoons (25 grams) 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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