6 Tbl unsalted butter, room temperature
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
3/4 cup MacLeod Merlot
1 tsp vanilla extract
1 cup + 1 Tbl AP flour
1/2 cup dutch cocoa powder
1/8 tsp baking soda
1/2 tsp baking powder
1/4 tsp table salt
1/4 tsp cinnamon (use the good stuff if you have it)
1/2 cup mascarpone cheese
1/2 cup chilled whipping cream
2 Tbl granulated sugar
1/4 tsp vanilla extract
Preheat oven to 325F.
Line bottom of 9 ich round cake pan with parchment, lightly butter parchment and sides of pan.
In large bowl, cream butter with mixer. Add sugars and beat until fluffy, about 3 minutes.
Add egg and yolk, beat well and then add wine and vanilla.
Sift flower and remaing dry ingredients together, adding to wet ingredients.
Mix until 3/4 combined, then fold the rest together with spatula.
Spread batter evenly in pan and bake for 25-30 minutes. Test center with tooth pick.
Cool in pan for about 10 minutes and then flip out on cooling rack.
Sprinkle with powdered sugar prior to serving.
Whip all ingredients together until soft peaks form. Do not over whip. Can be refrigerated for up to 4 hours prior to serving.
Dollop generously on each slice of cake and serve.