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Flyboy Cake Dessert Recipe

Flyboy Cake

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Prep Time 10 minutes
Cook Time 40 minutes
Course: Dessert
Ingredients Method

Ingredients
  

Cake
  • 6 tbsp unsalted butter softened
  • 3/4 cup dark brown sugar (firmly packed)
  • 1/4 cup white granulated sugar
  • 1 large egg
  • 1 large egg yolk at room temperature
  • 3/4 cup Somerset Ridge Flyboy Red
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tbsp all purpose 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 ground cinnamon
Topping
  • 1/2 cup mascarpone cheese
  • 1/2 cup chilled heavy or whipped cream
  • 2 tbsp granulated sugar
  • 1/4 tsp vanilla extract

Method
 

  1. Preheat oven to 325 degrees
  2. Line bottom of a 9 inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray
  3. In a large bowl cream the butter until smooth (with electric mixer on medium speed)
  4. Add the sugars and beat until fluffy (about 3 minutes)
  5. Add the egg and yolk and beat well
  6. Add Somerset Ridge Flyboy Red and vanilla
  7. Sift the flour, cocoa, baking soda, baking powder, cinnamon, and salt together, over your wet ingredients
  8. Mix until 3/4 combined
  9. Fold the rest of the batter together with a rubber spatula
  10. Spread bater in prepared pan
  11. Bake for 25-30 minutes or until cake tester inserted comes out of center clean
  12. The top of the cake should be shiny and smooth, like a puddle of chocolate
  13. Cool in pan on a rack for about 10 minutes
  14. Flip out of pan and cool the rest of the way on a cooling rack
  15. Keeps well at room temperature or in the fridge
  16. Looks beautiful dusted with powdered sugar as well!
Topping
  1. Whip mascarpone, cream, sugar, and vanilla together until soft peaks form--Don't overwhip!
  2. Dollop generously on each slice of cake
  3. Can also be covered and refrigerated for up to 4 hours