This recipe I came across due to a friends recommendation of Smitten Kitchen, a really cool cooking blog. She swears by it, and I must say that everything that she’s made from the blog, that I’ve tasted, has been great.
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (179 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2 cup (41 grams) Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon (this is a great place for that fancy Vietnamese stuff you stashed away)
1/2 cup mascarpone cheese
1/2 cup (118 grams) chilled heavy or whipping cream
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon vanilla extract
1. Preheat the oven to 160°C. Line the bottom of a 9-inch round cake pan with baking powder, and either butter and lightly flour the paper and exposed sides of the pan.
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.
3. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.
4. 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.
5. 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.
6. 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.
7. For 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.)
* For more cooking tips go to the origional recipe here.