Got a sweet tooth? Enjoy this double indulgence!
Ingredients
115g (1/2 cup) butter, melted, plus more for greasing
1 1/4 cups (165g) plain flour
1/3 cup unsweetened cocoa
1 tsp bicarb soda
1/2 tsp ground allspice
1/2 tsp salt
1 cup caster sugar
1 large egg
1 cup red wine, shiraz or Cabernet Sauvignon
1 tsp vanilla bean paste
Ganache:
3/4 cup (115g) dark chocolate chips
115g cold butter, cubed
1 tbsp golden syrup
1/4 cup icing sugar
2 tbsp red wine warmed
Method
To make this delicious cake, preheat oven to 175°C fan forced. Grease a 22-24cm round cake pan with butter and line with baking paper. Sift together the flour, cocoa powder, baking soda, allspice and salt in a medium bowl. In a separate large bowl, whisk together caster sugar, egg, and melted butter in a large bowl until pale; whisk in 1 cup wine and vanilla. Add flour mixture, and whisk gently to combine.
Pour cake batter into prepared pan, and smooth top. Bake until a toothpick inserted in centre comes out clean, 30-35 minutes. Let cake cool completely.
To make the ganache, place chopped chocolate, diced butter, and golden syrup in a large heat proof bowl. Play over a saucepan with 5cm of boiling water. Allow the chocolate to start melting, then stir to combine. Once completely melted and combined, stir in the icing sugar and the red wine. Remove from the heat and let stand at room temperature until slightly thickened.
Turn out cake onto a plate, and then flip again onto you serving plate/platter. Dollop the ganache on top and then using a spoon, swirl it around, letting it drip down sides. Sprinkle with raspberries and flaky sea salt. Best served after about 30 mins and the ganache has set a little.
