Name: Flyboy Chocolate Ganache Cake
Prep time: 15 min
Cook time: 60 min
Ingredients: 1/2 cup unsalted butter (4 ounces, melted, plus more for greasing the pan or use floured cooking spray); 1 1/4 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp kosher salt; 1 cup granulated sugar; 1 large egg (at room temperature); 1 cup Somerset Ridge Flyboy; 1 tsp vanilla extract; 3 ounces semi-sweet chocolate baking bar, finely chopped; 2 tbsp unsalted butter, diced; 1 tbsp light corn syrup; 1/4 cup confectioners sugar (sifted if yours is particularly lumpy); 2 tbsp Somerset Ridge Flyboy; Flaky sea salt, to taste

Flyboy Chocolate Ganache Cake

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Course: Dessert

Ingredients Method

Ingredients

1/2 cup unsalted butter 4 ounces, melted, plus more for greasing the pan or use floured cooking spray
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup granulated sugar
1 large egg at room temperature
1 cup Somerset Ridge Flyboy
1 tsp vanilla extract

Ganache

3 ounces semi-sweet chocolate baking bar, finely chopped
2 tbsp unsalted butter, diced
1 tbsp light corn syrup
1/4 cup confectioners sugar sifted if yours is particularly lumpy
2 tbsp Somerset Ridge Flyboy
Flaky sea salt, to taste

Method

Cake

Preheat oven to 350 degrees
Grease a 9-inch round cake pan with butter or floured cooking spray
Line with parchment paper; set aside
Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl
Whisk together the granulated sugar, egg, and melted butter in a large bowl until pale
Whisk in 1 cup of Somerset Ridge Flyboy Red and the vanilla
Add flour mixture to the liquid mixture and whisk to combine - Don't over mix
Turn batter out into prepared pan
Bake until a toothpick inserted in center comes out clean (about 28-30 minutes)
Let cake cool completely in pan

Ganache

Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl
Heat on high power in 20-second intervals until melted, stirring in between intervals
Stir in confectioners sugar and 2 TBSP Flyboy Red
Let stand at room temperature until slightly thickened, about 5 minutes
Invert cake onto a plate, and invert again onto a platter
Evenly spread the ganache on top, letting it drip down sides if desired
Evenly sprinkle with flaky sea salt
Let cake stand until ganache sets a bit more (about 20-30 minutes) before slicing into wedges and serving