Prep 20 mins
Cook 45 mins
From Ina Garten (Barefoot Contessa). This is a luscious cake, perfect for any special occasion. You can make the cake up to a week in advance: wrap it tightly with plastic wrap and refrigerate. Glaze it before serving. Enjoy!
- 113.39 g butter, at room temperature
- 236.59 ml sugar
- 4 eggs, at room temperature
- 453.59 g canhershey chocolate syrup
- 14.79 ml pure vanilla extract
- 236.59 ml all-purpose flour
For the ganache
- 118.29 ml heavy cream
- 226.79 g semi-sweet chocolate chips
- 4.92 ml instant coffee granules
- Preheat the oven to 325 degrees.
- Butter and flour an 8 inch round cake pan, then 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 syrup and vanilla.
- Add the flour and mix until JUST combined (overbeating with make the cake too tough).
- Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
- Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and 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.
- Do not refrigerate.
One of the best features here at Zaar is the Search By Ingredient option. I had way too much chocolate syrup in the house and needed to find a recipe to use up some of this stuff. After a quick search I found this recipe. One of the great serendipitous occasions of my life, this cake is amazing. I didn't have a can of Hershey syrup, just bottles of some local stuff, so thanks to the knowledgeable and helpful people here at Zaar, one can of Hershey's syrup comes out to 1 3/4 cup. I have to admit that I only made the cake, and not the ganache, but it was heaven. So rich and chocolately. I served the cake with some homemade (non-dairy) strawberry and peach ice cream (a scoop of each) and it was a delightful dessert. I plan on making the cake again, it's the perfect cake for those days when you need something majorly chocolate.
I just knew that I had messed this recipe up. I didn't have a can of Hersey's chocolate, but I did have a large bottle that was partially used. When I got everything together, I was about 1/2 cup short on the chocolate syrup. I add about 1/4 cup water, made the cake anyway and it is wonderful. DH and DS both gave it rave reviews. Ofcourse, I love chocolate, so you know I loved it!!!!
Absolutely amazing! I used these to make mini cakes for my family the other night and they were a HUGE hit! I tried making it a little less chocolatey by also doing a white chocolate mocha ganache and drizzling it on top decoratively and it turned out perfect!