I served this dessert after our wonderful chicken Marsala dinner (see previous post) a couple weekends back, and let me just say...YUM! This dessert is elegant and delicious! This is perfect for your special someone, but I also know a group of ladies that would enjoy savoring each and every bite of this!
The chocolate red wine cake is moist, and the red wine is very flavorful even after being baked. The red raspberry sauce was made from a blueberry sauce that is to-die-for (previously posted with a cream cheese pound cake recipe). The mascarpone whip is wonderful! Mascarpone whip is made in tiramisu, so if tiramisu appeals to you, you would definitely like this. Also, this is easily served on a plate, but I decided to put my mini trifle dishes to good use again and add a chocolate heart on top for garnish.
Chocolate Red Wine Cake Recipe from Smitten Kitchen
6 tablespoons 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 red wine, any kind you like
1 teaspoon 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
Preheat the oven to 325°F. Grease and flour the bottom and sides of a 9-inch round cake pan. 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. Whisk the flour, cocoa, baking soda, baking powder, cinnamon and salt together in a separate bowl and then pour 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. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a plate. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
Homemade Raspberry Sauce adapted from C Love
1 cup white sugar
2 tablespoons cornstarch
1 cups water
12 oz. bag of frozen raspeberries
1 tablespoon butter
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the raspberries. Reduce heat, and simmer 10 minutes. Stir in the butter and let cool a bit before serving.
Mascarpone Whip Topping Recipe from Smitten Kitchen
8oz. mascarpone cheese
1 cup (118 grams) chilled heavy or whipping cream
4 tablespoons (25 grams) granulated sugar
1/2 teaspoon vanilla extract
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.
Whoops! Forgot the raspberry sauce here, but as you can see it is just as elegant served on a plate.
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