Ingredients
-
-
6
-
3/4
-
1/4
-
1
-
1
-
3/4
-
1
-
1
-
1
-
1/2
-
1/8
-
1/2
-
1/4
-
1/4
Directions
Red Wine Chocolate Cake, from smittenkitchen com she says: This, as far as Im concerned, is the real red velvet cake chocolate, naturally reddened and intensely flavored We are completely obsessed with it already Now, the essentials: The wine does not, I repeat, does not, fully bake out It will taste like theres wine in there though not in the way that it would leave you tipsy, nevertheless, I will not be using this cake for, say, my toddlers birthday party, if you get my drift the final cake is only 3/4- to 1-inch tall, and bakes quickly Oh, and its still a one-bowl cake , Certainly different Very flavorful I had to use a 9 square glass pan as all I had was 8 cake Dusted with powdered sugar and served with whipped cream , Lovely cake! I made it for a friend’s birthday – he loves red wine, so this was perfect! It’s easy to make with gluten free cake flour Since I have wine left, I’ll make it again for myself 🙂 Thanks for sharing! Made for Culinary Quest 2016 / New York for team IH?
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Steps
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1
Done
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Make the Cake: Preheat the Oven to 325f 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. |
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2
Done
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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. Dont Worry If the Batter Looks a Little Uneven. |
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3
Done
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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. |
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4
Done
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Make the Topping: Whip Mascarpone, Cream, Sugar and Vanilla Together Until Soft Peaks Form Dont Overwhip. Dollop Generously on Each Slice of Cake. It Can Also Be Covered and Refrigerated For Up to 4 Hours. |
