Flyboy Chocolate Ganache Cake

Prep Time 15 minutes
Cook Time 1 hour
Course Dessert

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