Prep Time: 1 and 1/2 hours Yields: 8 to 10 servings
Comment: This cake is super simple, but the addition of the red wine takes this one to another level. Perfectly ideal for holiday celebrations, like Mother’s Day, or even an afternoon snack. Substitute the Cabernet Sauvignon for a Merlot or a Pinot Noir. Topped with a homemade ganache and sea salt, you won’t be disappointed by this rich dessert.
Ingredients for Cake:
1 cup Cabernet Sauvignon
2 tbsps butter for greasing
1¼ cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp kosher salt
1 cup granulated sugar
1 large egg
½ cup unsalted butter, melted
1 tsp pure vanilla extract
Method for Cake:
Preheat oven to 350°F. Grease a 9-inch round cake pan with 2 tablespoons butter and line with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and kosher salt. Set aside. In a large bowl, whisk together granulated sugar, egg, and melted butter until pale. Add wine and vanilla. Add flour mixture to egg mixture, whisking to combine. Scrape batter into prepared pan and smooth top. Bake 45–50 minutes or until a toothpick inserted into center comes out clean. Allow cake to cool completely.
Ingredients for Ganache:
1 (3-ounce) semisweet chocolate baking bar, finely chopped
2 tbsps cold unsalted butter, diced
1 tbsp light corn syrup
¼ cup powdered sugar, sifted
2 tbsps Cabernet Sauvignon, warmed
flaky sea salt
Method for Ganache:
Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl. Microwave on high in 20-second intervals until melted, stirring between intervals. Stir in powdered sugar and warm wine. Let stand at room temperature until slightly thickened. Invert cake onto a plate and invert again onto a platter. Spread ganache on top, letting it drip down sides. Sprinkle with flaky sea salt. Let stand about 30 minutes or until ganache is set. To serve, cut into wedges.