Red Wine-Chocolate Cake (Gluten-Free)
Author: Nicole
Ingredients
Cake
  • 6 tablespoons unsalted butter, at room temperature
  • ¾ cup firmly packed light brown sugar
  • ¼ cup white granulated sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • ¾ cup red wine (something you’d drink)
  • 1 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon gluten-free flour or all-purpose flour
  • ½ cup Dutch processed unsweetened cocoa powder (plus more for dusting pan)
  • ⅛ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon ground cinnamon (preferably roasted)
  • Dust with powdered sugar
Topping
  • 8 ounces mascarpone cheese
  • 6 Luxardo Maraschino cherries
  • 1 teaspoon Luxardo Maraschino cherry syrup (from jar)
  • ½ teaspoon vanilla
Instructions
  1. Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment. Spray or butter pan and dust with cocoa powder.
  2. In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugars and beat until fluffy, about 3 minutes. Add egg and egg yolk and beat well, then the red wine and vanilla. (Batter may have an odd consistency – don’t worry as it will all come together).
  3. Sift flour, cocoa, baking soda, baking powder, cinnamon and salt together. Mix into butter mixture until ¾ combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan.
  4. 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.
  5. Cool in pan on a rack for about 10 minutes, then remove from pan and cool to room temperature on a cooling rack. This cake keeps well at room temperature or in the fridge for 2 to 3 days.
  6. For topping: Place mascarpone cheese, cherries, cherry juice and vanilla in a food processor. Process until smooth. Pour into a dish, cover and refrigerate overnight or for a few hours. If you prefer it more chunky, coarsely chop cherries with a knife and mix all ingredients together by hand.
  7. Just before serving, dust with powdered sugar. Cut into slices and drizzle topping on each slice.
Notes
* I used Cup4Cup Multipurpose Flour. You can use the same amount of regular flour if you're not looking to make it gluten-free.
* Use a red wine that you'd drink.
* If you can't find Luxardo Maraschino Cherries use any kind of naturally colored cherry for the topping.
Recipe by Riegl Palate at https://www.rieglpalate.com/red-wine-chocolate-cake-gluten-free/