Velvety Red Wine Cocoa Cake
Indulge in the luxurious richness of our Velvety Red Wine Cocoa Cake, a delightful dessert that redefines the classic red velvet experience. This cake combines the deep flavors of chocolate with the added complexity of red wine, resulting in a moist and decadent treat that elevates any occasion. Crafted in a single bowl, this cake is not only simple to make but also quick to bake, with a perfect texture that resembles a fudgy brownie. Each slice is a harmonious blend of cocoa goodness infused with the subtle notes of wine, making it an excellent choice for adult gatherings or romantic celebrations. Topped with a luscious mascarpone cream, this cake offers a perfect balance of sweetness and sophistication, captivating both the eye and the palate. Relish the sophisticated pairing of flavors and the melt-in-your-mouth texture in every bite.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
unsalted butter
6 tablespoons (at room temperature)
dark brown sugar
3/4 cup (firmly packed)
granulated sugar
1/4 cup
large egg
1
large egg yolk
1 (at room temperature)
red wine
3/4 cup (any kind you like)
vanilla extract
1 teaspoon
all-purpose flour
1 cup
all-purpose flour
1 tablespoon
Dutch-processed cocoa powder
1/2 cup
baking soda
1/8 teaspoon
baking powder
1/2 teaspoon
table salt
1/4 teaspoon
ground cinnamon
1/4 teaspoon
mascarpone cheese
1/2 cup
heavy cream or whipping cream
1/2 cup (chilled)
granulated sugar
2 tablespoons
vanilla extract
1/4 teaspoon
Instructions
1
Preheat your oven to 325°F (165°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper. Butter and flour the parchment and the sides of the pan or spray it with a non-stick cooking spray to ensure easy release.
2
In a large mixing bowl, cream the room-temperature unsalted butter using an electric mixer on medium speed until smooth and creamy. Gradually add the dark brown sugar and granulated sugar, beating until the mixture is light and fluffy, about 3 minutes.
3
Add the large egg and egg yolk, mixing well to incorporate. Then, pour in the red wine and vanilla extract. The batter may appear slightly uneven, which is perfectly normal.
4
Sift together the all-purpose flour, cocoa powder, baking soda, baking powder, cinnamon, and salt directly over the wet ingredients. Mix gently until just combined, being careful not to overmix. Use a rubber spatula to fold in any remaining dry ingredients until fully incorporated.
5
Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top should appear shiny and smooth.
6
Allow the cake to cool in the pan on a wire rack for about 10 minutes. Once slightly cooled, carefully invert the cake out of the pan and let it cool completely on the rack.
7
For the mascarpone topping, combine the mascarpone cheese, chilled heavy cream, granulated sugar, and vanilla extract in a mixing bowl. Whip until soft peaks form, being cautious not to overwhip it.
8
Once cooled, serve slices of the cake topped generously with the mascarpone cream. The cake can be stored at room temperature or in the refrigerator, and the whipped topping may be prepared in advance and stored covered for up to 4 hours.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Velvety Red Wine Cocoa Cake?
It is a luxurious chocolate cake that combines cocoa with red wine for a deep flavor and fudgy, brownie-like texture.
What kind of wine should I use for this recipe?
You can use any kind of red wine that you enjoy drinking.
At what temperature should the oven be preheated?
The oven should be set to 325°F (165°C).
What size cake pan is required?
A 9-inch round cake pan is used for this recipe.
How long does the cake need to bake?
The cake typically bakes for 25 to 30 minutes.
What is the texture of the finished cake?
The cake has a moist and decadent texture that resembles a fudgy brownie.
Is this a difficult recipe to make?
No, it is a simple one-bowl recipe that is quick to prepare and bake.
What ingredients are in the mascarpone topping?
The topping consists of mascarpone cheese, chilled heavy cream, granulated sugar, and vanilla extract.
Should the butter be at room temperature?
Yes, the unsalted butter should be at room temperature for proper creaming.
How many eggs are used in the batter?
The recipe calls for one large egg and one large egg yolk.
What type of cocoa powder is recommended?
Dutch-processed cocoa powder is specified for this recipe.
Why does the batter look uneven after adding wine?
This is perfectly normal for this specific batter and will smooth out once the dry ingredients are added.
How do I know when the cake is done?
The cake is ready when a cake tester inserted into the center comes out clean and the top appears shiny and smooth.
How should I prepare the cake pan?
Line the bottom with parchment paper, then butter and flour both the parchment and the sides, or use non-stick spray.
Can I make the mascarpone topping ahead of time?
Yes, it can be prepared and stored covered in the refrigerator for up to 4 hours.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes before inverting it.
What type of sugar is used in the cake batter?
The batter uses a combination of firmly packed dark brown sugar and granulated sugar.
Is cinnamon included in this chocolate cake?
Yes, 1/4 teaspoon of ground cinnamon is added to enhance the flavor profile.
What is the purpose of the mascarpone topping?
It provides a sophisticated balance of sweetness and creaminess to the rich chocolate cake.
Can this cake be stored in the refrigerator?
Yes, the cake can be stored at room temperature or in the refrigerator.
Does the recipe use baking soda or baking powder?
The recipe uses both 1/8 teaspoon of baking soda and 1/2 teaspoon of baking powder.
Should the heavy cream for the topping be cold?
Yes, it is important to use chilled heavy cream for the best whipping results.
How do I avoid overmixing the batter?
Mix gently until the dry ingredients are just combined and use a rubber spatula to fold in the rest.
How many tablespoons of butter are needed?
The recipe requires 6 tablespoons of unsalted butter.
What is the amount of red wine used?
You will need 3/4 cup of red wine.
How much vanilla extract is in the cake?
The cake batter includes 1 teaspoon of vanilla extract.
How much vanilla extract is in the topping?
The mascarpone topping includes 1/4 teaspoon of vanilla extract.
What kind of flour should be used?
Standard all-purpose flour is used for this cake.
What is the visual cue for the mascarpone topping being ready?
Whip the mixture until soft peaks form, being careful not to overwhip.
Is this cake suitable for romantic celebrations?
Yes, its sophisticated flavor pairing makes it an excellent choice for romantic events or adult gatherings.