Preheat the oven to 325°F

Line the 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.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugars and beat until fluffy, about 3 minutes.

Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.

Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.

Mix until 3/4 combined, then fold the rest together with a rubber spatula.

Spread batter in prepared pan.

Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.

The top of the cake should be shiny and smooth, like a puddle of chocolate.

Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack.

This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.

Topping:

Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip.

Dollop generously on each slice of cake.

It can also be covered and refrigerated for up to 4 hours.