Red Wine Chocolate Cake

Name: Red Wine Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 9" cake, 8 serving(s)
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

Submitted by Coraniaid

"Entered here for nutritional information: http://smittenkitchen.com/blog/2011/09/red-wine-chocolate-cake/ 17 tablespoons = 1 cup + 1 tablespoon or 133 grams"

Download

Ready In:: 50mins
Ingredients:: 17
Yields:: 1 9" cake
Serves:: 8

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

directions

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.
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.