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Cake unsalted butter brown sugar sugar egg egg yolk red wine vanilla flour flour Dutch baking soda baking powder salt ground cinnamon topping Mascarpone cheese cream sugar vanilla
Viewed: 1 - Published at: 9 years agoIngredients
- Cake
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup firmly packed dark brown sugar
- 1/4 cup 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 all-purpose flour
- 1 tablespoon all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- Topping
- 1/2 cup mascarpone cheese
- 1/2 cup chilled heavy cream or 1/2 cup whipping cream
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
Method
- 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.
