red wine chocolate cake

I don't think I've ever finished a bottle of red wine. I'm one of those fruity-white-wine-spritzer kind of girls, and to the horror of some I have been known to 'brighten up' my dark reds with a little 7up [should I be admitting this? Probably not]. So thankfully, this wonderful genius came up with red wine chocolate cake. Because now instead of stashing that half finished bottle on the counter for weeks, insistent that I really will make sauce or soup or something out of it in the near future, I can whip up this incredible cake. Because I'd much rather do that.

And yes, this cake is amazing. It is elegant: dark and deep, like a dreamy daze from one drink too many. The chocolate and cinnamon hits you at once, while the wine takes it's time, working itself through your mouth, slowly setting off your taste buds. Then the cream cheese topping finds you; the tangy cheese and vanilla beans compliment the chocolate and the wine perfectly, and it's all one lovely flavorful affair.  You find yourself reeling for another bite, and you give in. 

Red Wine Chocolate Cake
adapted from the Smitten Kitchen

If you don't have vanilla sugar for the topping, granulated white sugar can be substituted. I wasn't as crazy about this cake on day 2, and day 3 it was way too dry for me. I suggest you make it the morning of.

cake
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 red wine {any kind you like}
1 teaspoon  vanilla extract
1 cup + 1 tablespoon all-purpose flour
1/2 cup Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon

topping
1/2 cup cream cheese
1/2 cup chilled heavy or whipping cream
2 tablespoons vanilla bean sugar
1/4 teaspoon vanilla extract

make the cake

Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and grease the 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}. 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, like a puddle of chocolate}. 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 fridge. Dust with powdered sugar if desired. 

make the topping

Whip the cream cheese, 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.