When we were gifted a bottle of red wine, I managed to sip a thimbleful and my husband had half a glass. What to do next? Use it in cooking, of course. In the last week I've poured a few swigs into lentil casseroles, bean stews, tomato sauce, macerated peaches (my favourite) and this rich chocolate ganache cake.

1 1/4 c flour (I used wholemeal spelt)
1 tsp baking powder
1/3 c cocoa powder
1/2 tsp salt
115g melted butter or non-dairy spread or coconut oil
1 c granulated sugar (I used coconut)
1 egg
1 c red wine
1 tsp vanilla extract

85g dark chocolate
2 tbsp butter
1 tbsp corn syrup, optional
1/4 c icing sugar
2 tbsp red wine, warmed
flaky sea salt

Preheat oven to 180C. Line a 20cm round cake tin with baking powder.
In a large bowl whisk the flour, baking powder, cocoa powder  and salt. In another bowl whisk together the melted butter, sugar and egg, then add wine and vanilla. Pour into flour bowl and whisk until fully combined.
Transfer to your cake tin and bake for 30-40 minutes until cooked through.
Leave in the tin for 10 minutes before transferring onto a wire rack to cool completely.
In a microwavable bowl on on a stovetop bain marie, melt the chocolate, butter and corn syrup. Remove from heat and mix in icing sugar and wine. Set your cake onto a serving plate and pour ganache over the top, letting it drip down the sides. Sprinkle with flaky sea salt and leave at room temperature to set.