It is as good as it sounds. And the whipped cream is one of the most delicious things I have ever tasted in my life. I am not exaggerating.
From The Pastry Affair
Makes one 9x5 inch loaf
For the cake:
1/2 cup (1 stick) butter, softened
3/4 cup light brown sugar
1/3 cup granulated sugar
1 large egg
3/4 cup red wine
1/4 cup plain yogurt
1 tsp vanilla extract
1-1/4 cup all-purpose flour
3 tbsp cornstarch
3/4 cup unsweetened cocoa powder (I used Ghiradelli)
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 325 degrees F. Grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the dry ingredients (flour, cornstarch, cocoa powder, baking soda, baking powder, and salt).
In a large bowl, cream the butter and sugars together with an electric mixer. Add the egg and vanilla extract and beat until smooth. Beat in the wine and yogurt.
Add the dry ingredients to the wet, and mix just until combined.
Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then transfer to a cooling rack to cool completely.
For the whipped cream:
1 cup (8 oz.) mascarpone cheese
1 cup heavy whipping cream
1/4 cup honey
In a medium bowl, whip mascarpone, cream, and honey until soft peaks form. Spoon on top of cooled cake and serve with fresh raspberries and blackberries. If you are so inclined, sift a bit of powdered sugar over the cake for a more elegant look.