1/2 cup unsalted butter (melted, plus some more for greasing)
1 1/4 cup (5.5/8) AP flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 large egg, room temp
1 cup Cabernet Sauvignon, room temperature
1 teaspoon pure vanilla extract
1 – 3oz semisweet chocolate baking bar, finely chopped
2 Tablespoons cold unsalted butter, diced
1 Tablespoon corn syrup
1/4 cup  powdered sugar, sifted
2 Tablespoons Cabernet Sauvignon, warmed
Flakey Sea Salt
Cake: preheat oven 350°F. Grease 1 nine-inch cake round and line with parchment on bottom; grease the parchment.
Whisk together dry ingredients except granulated sugar in medium bowl, set aside. Whisk together granulated sugar and the melted butter in a large bowl and beat until the yolks are pale; whisk in 1 cup wine and vanilla. Add flour mixture and blend to combine. Scrape batter into prepared cake pan, and smooth top. Bake until a toothpick comes out clean, 45-50 minutes; let cake cool completely.
To make the ganache
Place chocolate,  butter, and corn syrup in large microwave safe bowl. Microwave at high in 20 second internals until melted stirring between intervals. Stir in powdered sugar and 2 tablespoons wine. Let stand at room temperature until slightly thickened.
Invert cake onto plate and invert onto plate again. Spread with ganache on top, letting it drip down sides. Sprinkle with flaky sea salt if using. Let stand until ganache is set, about 30 minutes before cutting.

ALTERNATIVE: Fill butter dusted cupcake pans 2/3 with cake batter for an individual cupcake treat. Bake 20-25 minutes, until cake springs back when lightly touched. Cool completely before taking out of pan.


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