Red Wine Chocolate Cake with Whipped Mascarpone Recipe
Red Wine Chocolate Cake with Whipped Mascarpone
This is yet another fabulous recipe I discovered at Smitten Kitchen. It is sophisticated and flavorful yet super easy to make. I used dark muscovado sugar and Pernigotti cocoa.
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark muscovado 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 Heilala bourbon vanilla extract
1 cup + 1 tablespoon all-purpose flour
1/2 cup Pernigotti cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon trapani fine sea salt
1/4 teaspoon Ceylon cinnamon
1/2 cup mascarpone cheese
1/2 cup chilled heavy or whipping cream
2 tablespoons granulated sugar
1/4 teaspoon Heilala bourbon vanilla extract
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.