CAKE:
- 1/2 cup unsalted butter (4 ounces), melted, plus more for greasing
- 1 1/4 cups all-purpose flour (about 5 5/8 ounces)
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup Cabernet Sauvignon, at room temperature
- 1 teaspoon pure vanilla extract
GANACHE:
- 1 (3-ounce) semisweet chocolate baking bar, finely chopped
- 2 tablespoons cold unsalted butter, diced
- 1 tablespoon light corn syrup
- 1/4 cup powdered sugar, sifted
- 2 tablespoons Cabernet Sauvignon, warmed
- Flaky sea salt
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Make the cake: Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper. Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl. Whisk together granulated sugar, egg, and melted butter in a large bowl until pale; whisk in 1 cup wine and vanilla. Add flour mixture, and whisk to combine.
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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.
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Make the ganache: Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl. Microwave at high in 20-second intervals until melted, stirring between intervals. Stir in powdered sugar and 2 tablespoons wine. Let stand at room temperature until slightly thickened.
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Invert cake onto a plate, and invert again onto a platter. Spread ganache on top, letting it drip down sides. Sprinkle with flaky sea salt, and let stand until ganache is set, about 30 minutes. Cut into wedges and serve.
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