Tuesday, 15 November 2011 08:56

Red Wine Chocolate Cake: A Dessert Worthy of Giving Thanks

Written by Stephania
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One of my favorite parts in planning our Thanksgiving meal is picking out recipes for our dessert. I browse through my favorite magazines, websites, and cookbooks, until I find something that will fit everyone's tastes and has a little something different than the traditional holiday recipes. This year's pick definitely fits the bill.

Red Wine Chocolate Cake with Mascarpone Whipped Topping

red_wine_chocolate_cakeIMG_1580

Looks absolutely divine doesn't it?

I made this guy a couple of weeks ago and we couldn't get enough of it. The topping is really and truly the best whipped topping that I have ever had (I may have had one or two secret spoonfuls) and the cake is so moist. The red wine really does an amazing job complementing the richness of the chocolate. The big challenge this year may just be fending off my sisters until it's time to sit down and have dessert!

Happy cooking and crafting!

Stephania

 Red Wine Chocolate Cake with Mascarpone Whipped Topping
adapted from Smitten Kitchen

What you need: 

For the cake:

  • 6 Tbsp 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 (I used a Bordeaux)
  • 1 Tsp vanilla extract
  • 1 cup, 1 Tbsp all-purpose flour
  • 1/2 cup cocoa powder (I used semi-sweet Ghirardelli)
  • 1/8 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1/4 Tsp table salt
  • 1/4 Tsp ground cinnamon
  • confectioner's sugar, for dusting (optional)

For the topping:

  • 1/2 cup mascarpone cheese
  • 1/2 cup chilled heavy or whipping cream
  • 2 Tbsp granulated sugar
  • 1/4 Tsp vanilla extract

What to do:

For the cake:

Preheat oven to 325 degrees F.  In a large mixing bowl, mix butter until creamy (about two minutes at medium-high speed).  Line a 9" cake pan with parchment paper.  Coat with butter and then sprinkle with the tablespoon of flour.  Add sugars and mix until fluffy (about three minutes).  Add egg and egg yolk. Beat well.  Next add wine and vanilla.  Stir to mix.  Sift flour, baking soda, baking powder, cocoa, cinnamon, and salt over wet ingredients (if you don't have a sifter, a fine sieve will do).  Mix until 3/4 of the batter is blended and then using a rubber spatula, fold the batter.  

Spread batter into lined cake pan and bake for 25 minutes (or until tester comes out clean).  If you have an older oven, I suggest turning the cake pan 180 degrees to make sure it cooks evenly.  Let the cake cool for 10 minutes and then gently pat it out.  If you like the dusted powdered sugar, add right before serving.  

While cake is baking, mix all ingredients for mascarpone topping together in a small mixing bowl.  Mix briskly until stiff peaks form.  Add a dollop to each slice of cake when serving.  

 

Make sure to check out what our fellow food bloggers are cooking up this Thanksgiving! 

Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup

Mains:
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown's Good Eats Roast Turkey
My Angel's Allergies: Cranberry-Glazed Cornish Hens

Sides:
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What's Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana's Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

Desserts:
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie

 

Last modified on Thursday, 17 November 2011 18:53
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