-
1
Preheat the oven to 325F
-
2
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.
-
3
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
-
4
Add the sugars and beat until fluffy, about 3 minutes.
-
5
Add the egg and yolk and beat well, then the red wine and vanilla.
-
6
Dont worry if the batter looks a little uneven.
-
7
Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.
-
8
Mix until 3/4 combined, then fold the rest together with a rubber spatula.
-
9
Spread batter in prepared pan.
-
10
Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.
-
11
The top of the cake should be shiny and smooth, like a puddle of chocolate.
-
12
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.
-
13
This cake keeps well at room temperature or in the fridge.
-
14
It looks pretty dusted with powdered sugar.
-
15
Topping:.
-
16
Whip mascarpone, cream, sugar and vanilla together until soft peaks form dont overwhip.
-
17
Dollop generously on each slice of cake.
-
18
It can also be covered and refrigerated for up to 4 hours.
