Leftover Wine Spiced Chocolate Cake with Mulled Wine Raspberries

PREP DETAILS

Active Time: 35 minutes
Start to Finish: 1 hour 35 minutes
Makes 10 to 12 servings

LWSCC_MainFeed.jpg

INGREDIENTS

 

  • 2 cups leftover red wine

  • 1/2 cup granulated sugar

  • 1 cinnamon stick

  • 3 cardamom pods

  • 3 whole cloves

  • 1 teaspoon ground ginger

  • Grated zest and juice of 1 orange

  • Grated zest and juice of 1 grapefruit

  • 6 ounces raspberries

  • 1/2 cup pitted cherries, coarsely chopped

  • 1/4 cup slivered almonds

  • 1 cup all-purpose flour

  • 1/2 cup cake flour

  • 1/3 cup cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1/3 cup coconut oil

  • 1/2 cup packed brown sugar

  • 2 large eggs, room temperature

  • 1 cup heavy whipping cream

  • 1/4 cup powdered sugar

  • 1/4 cup mascarpone, room temperature

  • Grated zest 1/2 lemon

DIRECTIONS

  1. Combine the wine, granulated sugar, cinnamon cardamom, cloves, ginger, orange zest and juice, and grapefruit zest and juice in a small saucepan set over medium-high heat. Bring to a boil and cook until reduced to 2 cups, 10 to 15 minutes. Strain and transfer 1 cup to a medium bowl; add the raspberries, cherries, and almonds and stir to combine. Set aside to cool slightly. Reserve the remaining cup wine to use in the cake batter.

  2. Preheat the oven to 375°F. Grease a 9inch round cake pan and set aside.

  3. Whisk the all-purpose flour, cake flour, cocoa powder, baking soda, and salt in a small bowl until combined. Place the oil and brown sugar in the bowl of a stand mixer with the paddle attachment and mix on high speed for 2 to 3 minutes, until lightened in color. Add the eggs one at a time, beating well after each addition.

  4. With the mixer on low speed, add the flour mixture in three batches, alternating with the remaining 1 cup reduced wine, beginning and ending with the flour and mixing until just incorporated.

  5. Pour the batter into the prepared pan and bake for 35 to 45 minutes, until the cake is cooked through and a toothpick inserted into the center comes out clean. Set the cake, in the cake pan, on a cooling rack for 10 minutes. Run a knife around the cake to release from the pan and turn the cake out of the pan to cool on the rack.

  6. Whisk the whipping cream and powdered sugar in the bowl of a stand mixer with the whisk attachment until soft peaks form. Add the mascarpone and lemon zest and continue whisking until stiff peaks form.

  7. Spread the wine-soaked berries on the cake, top with whipped cream, and serve.

Dessert, BakeryMarcus SamuelssonThe Rise, wecookwerise, Marcus Samuelsson, Cake