In middle school, Georgia and I used to make homemade truffles to give to our friends around the holidays. Actually, Georgia started this practice—I remember being in awe of her cocoa-dusted truffles neatly packaged in tiny Chinese takeout boxes that she gave me one Christmas. I thought it was a genius idea to give out homemade treats and started doing the same. Some years I made chocolate peanut butter cups, packaging them in cheap holiday mugs for my family. They were probably melted by the time the recipients opened them, but I remember being quite pleased with my handiwork.
Despite living in New England all my life, I think I have a bit of Southern girl in me, as I believe that the best way to show people you care about them is by cooking for them. A simple omelet, a box of dark chocolate truffles, and a birthday cake all become more special if you’ve made them yourself.
Sophie, one of our closest friends, recently turned twenty. To celebrate her special day, we gathered and feasted upon a truly decadent red wine chocolate cake, topped with a mascarpone cream and fresh, juicy strawberries. Although it was simple to prepare and not grandiose in the least—the cake is only one layer—it was one of the best chocolate cakes I have ever eaten. The cake is rich, chocolaty and punctuated by pockets of deep red wine flavor, but perfectly complimented by the cool cream and sweet strawberries. It’s sophisticated enough to serve after a formal dinner, but easy enough to prepare that you’ll want to make it for every occasion.
If you haven’t thought of something to get your dad for Father’s Day, I recommend making this cake. It requires no more than an hour of your time, a few ingredients, including good red wine, and endless love.
Red Wine Chocolate Cake
Adapted from Smitten Kitchen
For the cake
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg & 1 large egg yolk, at room temperature
3/4 cup red wine
1 cup + 1 tablespoon all-purpose flour
1/2 cup Dutch cocoa powder (we used Hershey’s Special Dark)
1 teaspoon vanilla
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
For the topping
1/2 cup mascarpone cheese
1/2 cup heavy cream, chilled
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
- Preheat oven to 325. Line the bottom of a 9-inch round cake pan with parchment paper, then butter and flour both the sides of the pan and surface of the parchment.
- In a large bowl, beat the butter until smooth, then add sugars and beat until light and fluffy. Add the egg and yolk, beat well, then add the wine and vanilla. The mixture might look a little lumpy, but fear not, this is totally normal and your cake will be fine.
- In a smaller bowl, whisk together the flour, cocoa, baking soda, baking powder, salt and cinnamon. Sift the dry mixture over the wet, then beat until combined.
- Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then remove the cake from the pan and cool on a wire rack.
- To make the topping, beat together mascarpone, heavy cream, powdered sugar and vanilla until soft peaks form–don’t over-beat. Smooth over the surface of the cake and garnish with fresh strawberries or raspberries.