Recipe by Lalaloob
From Ina Garten's Theme Party Menus. You can make this cake up to a week in advance. Wrap it tightly with plastic and refrigerate. Glaze it the day you serve it.
Top Review by GREG IN SAN DIEGO
This one is a keeper! One of the reasons this cake appealed to me was that, for a rich dessert, it is relatively low in calories. The only problem is that it was so good I had two servings! I followed the recipe precisely, but didn't decorate the cake with candied violets. Thanks for the recipe.
- 1⁄4 lb unsalted butter, at room temperature
- 1 cup sugar
- 4 extra large eggs, at room temperature
- 1 (16 ounce) can Hersheys Chocolate Syrup
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
For the ganache
- 1⁄2 cup heavy cream
- 1⁄2 cup good semi-sweet chocolate chips
- 1 teaspoon instant coffee granules
Directions See How It's Made
- Preheat oven to 325 degrees. Butter and flour an 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. 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 cool thoroughly 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 occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired. Do not refrigerate.