Chocolate Ganache Cake

Ingredients

Instructions

Cake

1/4 lb. unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 - 16 oz can Hershey's chocolate syrup
1 tbls pure vanilla extract
1 cup flour

Ganache

1/2 cup heavy cream
8 oz. good semisweet chocolate chips
1 tsp instant coffe ganules

Preheat oven to 325. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Do not overbeat or the cake wll be tough.

Pour the batter into the pan and bake for 40 - 45 minutes or until just set in the middle. Do not overbake. Let cool thoroughtly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring constantly.

Place the cake upside down on a wire rack and pour the glaze evenly over the eop, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze.

Do not refrigerate.