Red Wine Chocolate Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

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

Recipe

• 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.