Averie Cooks

Make the cake:
-1 Preheat oven to 350F, grease a 9-inch round cake pan with butter or floured cooking spray and line with parchment paper; set aside.
-1 Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl.
-1 Whisk together the granulated sugar, egg, and melted butter in a large bowl until pale.
-1 Whisk in 1 cup Cabernet and the vanilla.
-1 Add flour mixture to the liquid mixture and whisk to combine; don't overmix.
-1 Turn batter out into prepared pan and bake until a toothpick inserted in center comes out clean, about 28 to 30 minutes. (See Note 1 below). Let cake cool completely in pan.
Make the ganache:
-1 Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl and heat on high power in 20-second intervals until melted, stirring in between intervals.
-1 Stir in the confectioners sugar and 2 tablespoons Cabernet. Let stand at room temperature until slightly thickened, about 5 minutes.
-1 Invert cake onto a plate, and invert again onto a platter.
-1 Evenly spread the ganache on top, letting it drip down sides if desired.
-1 Evenly sprinkle with flaky sea salt and let cake stand until ganache sets a bit more, about 20 to 30 minutes before slicing into wedges and serving.