Chocolate and wine…
Cheese and wine…
How about Chocolate, Cheese, AND wine…in a cake!
Over the past few weeks I’ve tested out different versions on this cake, different fillings, different cheeses…
Why, you ask?
WELL, my company decide to have a BakeOff!! But not just any Bakeoff it’s the…
But, back to the cake! I’ve made this cake and the frosting many times before, mostly for birthdays and Christmas. Originally it was simply a red wine cake (made in a bundt pan, below) served with mascarpone whipped cream.
I wanted to make it cheesier though. SO, the experimenting began.
First I tried a filling of just cream cheese, egg, vanilla, and sugar. That was good, but I wanted to make it better..
Second, I tried cream cheese, egg, vanilla, sugar, salt, and sour cream. Now THAT was delicious. Seriously, just like cheesecake!!
But I was still concerned that this wasn’t special enough. it needed a twist. so…
I added goat cheese! That’s right, there are THREE cheeses when you bite into this cake, or should I say cupcake. That was the last change I made. I wanted an easy way for people to taste the cake AND wanted a pretty presentation.
The final product?
Making these little guys took a lot of time, love, and …time. BUT SOO worth it!! Everyone loved them, which was all I needed to feel like a winner!!
Then, to top it off, I won the BakeOff! 🙂 Sososo Excited!
Want to try the recipe yourself?! Check it out below!
Red Wine Chocolate Cake
Swirled with Goat Cheese Cream Cheese Cheesecake,
frosted with Mascarpone Whipped Cream!!
Mascarpone Whipped Cream:
2 cups heavy cream
2 cups (16oz) mascarpone cheese
1/2 cup sugar
1 tsp vanilla
8oz cream cheese
8oz chevre goat cheese
2/3 cup sugar
1/4 tsp salt
1 tsp vanilla
2/3 cup sour cream
2 cups flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/2 tsp salt
2 sticks butter
1 3/4 cup sugar
1 tsp vanilla
1 1/4 cups red wine
1) Make the whipped cream: Place all whipped cream ingredients in a large bowl. Beat on high with a mixer until stiff peaks forms. Cover and put in the fridge.
2) Make the Goat Cheese/Cream Cheese filling: Place the 2 different cheeses in a large bowl and beat with a mixer until combined. Add in the sugar, and salt, and beat again. Then add the vanilla and eggs, scrapping down the sides of the bowl with a spatula if necessary. Finally, beat in the sour cream. Make sure the whole mixture of thoroughly combined. Then put that in the fridge too while you make the cake!
3) Preheat the oven to 375 degrees F. Line mini muffins cups with mini muffin liners.
4) In a medium sized bowl, whisk together the flour, cocoa, salt, and baking soda. Set aside.
5) In a large bowl, beat together the butter and sugar until fluffy. Add the vanilla and eggs, beating until well combined. Now you’re all done with the beaters.
6) Pour the wine and the flour mixture into the large bowl. With a spatula, gently fold/stir everything together, making sure not to overmix.
7) Now you’re ready to layer the cupcakes in the pans! Put a small dollop of the cake mixture into each muffin cup. Then, top that with a heaping spoonful of the cheesecake mixture, followed by another small dollop of cake. Use a small spoon to even out the cake batter on top.
8) Place in the oven and bake for 8-10 minutes. Allow to cool in the pan for about 5 minutes, then remove to a cooling rack.
9) Continue layering and baking cupcakes until all your cake batter is gone! Should make at like 4 or 5 dozen cupcakes.
10) Once they are cool, you’re ready to frost! I used a Wilton pipping tip to frost mine. If you’re going to do that too, put the frosting into the piping bag (or plastic bag, which is what I use). And frost away!! You could of course just spread the frosting on with a knife too!
I hope you enjoy this unique treat!!
Let me know if you have any questions or how your baking goes!