Red Wine Chocolate Cake
Well well well. March is upon us.
Everything feels greener to me in March. Something shamrocky, leprechauny, floating around in the air. With a strong mix of storm clouds.
We got the lion half of the month done already where I live, how about you?
Speaking of March, guess what else happens in March?
Girl Scout cookies happens in March.
Okay, okay, I bought one box of thin mints (green and March-y thin mints). She had dimples, what could I do?
So this is all a round about way of bringing up my gluten-free, dairy-free diet I've been pursuing as a means of shakin' my excess baby weight.
The good news is! It's working!
Well, I think so. I mean, I don't have a scale, so I can't give you poundage, but my clothes fit like awesome, and I don't have so many bulges as I once did.
Hooray let's celebrate! With Girl Scout Cookies and cake, yeah, that's my style.
Red Wine Chocolate Cake (taken from Smitten Kitchen)
You may notice this cake is neither gluten nor dairy-free. I like to loosen up once in a while. Makes for a longer-term dietary commitment if I know I get little cheats now and then. Holidays are one such cheat, and I made this for Valentine's (geez I am backed up on my blogging!). It was moist and dark and with just a light touch of sweet wine flavor.
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup white 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 + 1 tablespoon all-purpose flour
1/2 cup Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
1/2 cup mascarpone cheese
1/2 cup chilled heavy whipping cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
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.