Ingredients

The following ingredients have 9 Servings
  • 2 cups cake flour
  • 3/4 cup cocoa
  • 11/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup butter (room temperature)
  • 2 cups golden brown sugar
  • 3 large eggs
  • 11/2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 3/4 cup red wine
  • 11/2 cups chilled heavy whipping cream (divided)
  • 1/3 cup white chocolate (grated)
  • 1 cup sugar
  • 2 8- ounce containers chilled mascarpone cheese
  • 2 cups sugar
  • 1 cup water
  • 1 cup red wine
  • 2 cups fresh cranberries
  • 3/4 cup granulated sugar

Instruction

  • Prepare the Cake Layers
  • Position rack in center of oven; preheat to 325. Generously butter two 9-inch cake pans; dust with flour, tapping out excess. Line bottom of pan with parchment paper.
  • Sift 2 cups cake flour, cocoa, baking soda and salt into medium bowl.
  • Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes.
  • Add eggs, 1 at a time, beating well after each addition. Mix in vanilla.
  • Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition.
  • Gradually add wine, beating just until smooth.
  • Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake, invert again so top side is up.
  • Cool completely.
  • To Make the Frosting
  • Bring 1 cup cream to boil in small saucepan. Slowly pour cream over grated white chocolate and stir until smooth. Add 1/2 cup of the whipping cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. Can be made one day ahead; cover and keep chilled.
  • Add mascarpone to chilled mixture; Using electric mixer; beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).