Flyboy Chocolate Ganache Cake
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
Instructions
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