Beulah’s Red Wine Red Velvet Cake

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This cake is going to be thinner.  The wine is more flavorful when dispersed this way.  Please keep in mind, the wine will still be potent in this cake.  Not for under 21.

 Ingredients:

  • 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 rich red wine (I find 14% alcohol content works best)
  • 2 teaspoon chocolate liquor
  • 1 cup + 1 tablespoon 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 (Vietnamese is more flavorful)

Topping for the Cake:

  • 1/2 cup mascarpone cheese
  • 1/2 cup (118 grams) chilled heavy or whipping cream
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon vodka

Making 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 chocolate liquor.
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. Ohh so good!
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 refrigerator.

Making the Topping:
Whip mascarpone, cream, sugar and vodka together until soft peaks form — don’t over whip.
Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.