Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream

Ingredients

For The Cake 4 ounces bittersweet chocolate 1¾ cups brown sugar 10 tablespoons unsalted butter, at room temperature 3 large eggs, slightly beaten 2¼ cups all-purpose flour 1 cup unsweetened cocoa powder ½ teaspoon ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup red wine ⅓ cup whole milk ½ teaspoon vanilla extract

For Whipped Cream 1 cup mascarpone cheese 1 cup chilled heavy cream ¼ cup granulated sugar ½ teaspoon vanilla extract

Directions

Make the Cake: 1.Preheat oven to 350 degrees and spray a 10-cup bundt pan with non-stick cooking spray or grease and flour. Set aside. 2.In a small bowl, melt the chocolate and set aside to cool to room temperature. 3.In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar and butter together until light and fluffy. Add the eggs and beat until combined. Add the cooled chocolate and mix until incorporated. 4.In a large bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt. 5.Add the dry ingredients to the mixing bowl. Pour in the wine, milk and vanilla extract. Beat on medium speed just until combined, scraping down the sides as necessary. 6.Scrape the batter into the prepared pan. 7.Bake for 45-55 minutes, until a tester inserted into the center of the cake comes out clean. Cool 10 minutes in the pan before turning out onto a wire rack to cool completely. Make Whipped Cream: 8.In a medium bowl, whip together the mascarpone, heavy cream, sugar and vanilla until soft peaks form.

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