Zutaten für Red Wine Chocolate Cake
- Unsalted Butter
- Dark Brown Sugar
- Granulated Sugar
- 2 large eggs and 1 large egg yolk
- Egg Yolk
- ½ cup dry red wine
- Vanilla Extract
- All Purpose Flour
- Dutch Processed Cocoa Powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- Table Salt
- Ground Cinnamon
- Mascarpone Cheese
- Heavy Cream
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Zubereitung von Red Wine Chocolate Cake
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch round cake pan with parchment paper. Butter and lightly flour the parchment and exposed sides of the pan, or spray with nonstick spray.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until smooth using a medium speed electric mixer.
- Add 1 ¾ cups granulated sugar and beat until fluffy, about 3 minutes.
- Add 2 large eggs and 1 large egg yolk. Beat well. Stir in ½ cup dry red wine and 1 teaspoon vanilla extract.
- Don't worry if the batter looks a little uneven.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until about ¾ combined. Then, gently fold in the remaining dry ingredients with a rubber spatula.
- Spread batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean. The top should be shiny and smooth.
- Cool in the pan on a wire rack for about 10 minutes.
- Carefully flip the cake out of the pan and cool completely on the wire rack.
- Dust with powdered sugar (optional).
- For the topping: In a bowl, beat 8 ounces mascarpone cheese, ½ cup heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until soft peaks form. Do not overwhip.
- Dollop generously onto each slice of cake. Can be covered and refrigerated for up to 4 hours.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
953g
Fat
390g
Carbs
124g
