INGREDIENTS:
For the cake:
½ cup unsalted butter (4 ounces), melted, plus more for greasing
1¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 large egg, at room temperature
1 cup Henry Estate Pinot Noir at room temperature
1 teaspoon pure vanilla extract
For the ganache:
1 (3-ounce) semisweet chocolate baking bar, finely chopped
2 tablespoons cold unsalted butter, diced
1 tablespoon pure cane syrup or light corn syrup
¼ cup powdered sugar, sifted
2 tablespoons Henry Estate Pinot Noir, warmed
Flaky sea salt
DIRECTIONS:
Baking the cake:
- Preheat oven to 350°F. And grease a 9-inch round cake pan (or a square brownie pan like I used) with butter and line with parchment paper.
- In a medium size bowl whisk together flour, cocoa powder, baking soda, and kosher salt and set aside.
- In a large bowl whisk together granulated sugar, egg, and melted butter until pale.
- Next whisk in 1 cup wine and vanilla.
- Add flour mixture, and whisk to combine.
- Scrape batter into prepared pan, and smooth top.
- Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Let cake cool completely.
Making the ganache:
- Place chopped chocolate, butter, and pure cane syrup/corn syrup in a large microwave-safe bowl and microwave at high in 20-second intervals until melted, stirring between intervals. (Alternatively can be done on the stovetop in a small pan in low heat)
- Stir in powdered sugar and 2 tablespoons wine. Let stand at room temperature until slightly thickened then spread over cooked cake.
Serve with a glass of Henry Estate Pinot Noir and enjoy!