Chocolate Ganache Cake

By norsegal8

Ingredients

• FOR THE GANACHE:
• 1/4 pound unsalted butter at room temperature
• 1 cup sugar
• 4 extra-large eggs at room temperature
• 1 16-ounce can Hershey's chocolate syrup
• 1 tablespoon vanilla
• 1 cup all-purpose flour
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate
• 1 teaspoon instant coffee

Preparation

Step 1

Preheat the oven to 325 degrees.

Butter and flour an 8-inch round cake pan, line the bottom with parchment paper, then butter the 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. Don't overbeat, or the cake will be tough.

Pour the batter into the pan and bake for 40 to 45 minutes or until just set in the middle. DON'T OVERBAKE! Let the cake cool thoroughly in the pan.

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

Place the cake upside down on a wire rack and pour the ganache evenly over the entire cake and sides. Decorate as desired. Do not refrigerate.