Red Wine Chocolate Cake With Mascarpone Frosting
From moxie2burn 11 years ago
- 1 Hour to make
- Serves 12
Red wine seems to have a "buttermilk effect" on chocolate cake batter. The end result doesn't taste exactly like wine, but there are hints that are sublime with the chocolate - fruit and spice notes that shine in this recipe. Read more The cake is fudgey, subtly sweet, and when topped with the mascarpone frosting (which tastes like the lovechild of cream cheese frosting and whipped cream icing), it's sheer bliss. Enjoy! See less
Ingredients
- 2 cups all-purpose flour shopping list
- 2 cups white sugar shopping list
- ¼ teaspoon salt shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/4 t. baking soda shopping list
- 4 heaping tablespoons cocoa shopping list
- 1 cup canola oil shopping list
- ½ cup dry red wine shopping list
- 2 eggs, beaten shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 cup boiling water shopping list
How to make it
- Grease and flour 2 round layer cake pans, one 9 x 13 pan or line 24 muffin cups with paper liners.
- Whisk together flour, sugar, salt, baking powder, soda, and cocoa in large bowl.
- Add oil, wine, eggs and vanilla; beat on medium speed of mixer for 2 minutes.
- Stir in boiling water. The batter will be thin. Pour the batter into prepared pans or cups.
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until wooden pick inserted in center comes out clean. DO NOT OVERBAKE. Cool for 10 minutes; remove from pans to wire racks. Cool completely and fill/frost as desired.
- Mascarpone Icing
- 2 8 ounce containers mascarpone cheese, at room temperature
- 2 -3 cups confectioners' sugar
- Lightly beat the mascarpone, then add the confectioners' sugar to your preferred consistency and beat until creamy.
- Frosted Grapes
- Simply coat grapes in egg white and roll in granulated sugar, placing apart from each other on waxed paper. Allow to dry for an hour before applying to cake.
- Red Wine Chocolate Cake with Mascarpone Frosting recipe Copyright © 2012 by Trysha Mapley. Contact the author to obtain permission for republication.
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