Chocolate Ganache Cake

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!

• Ready In: 1 hr 5 mins
• Serves: 10-12
• Yields: 1 8 inch cake

Ingredients

• 1⁄4 lb butter, at room temperature
• 1  cup sugar
• 4  eggs, at room temperature
• 1 (16 ounce) can  hershey  chocolate syrup
• 1  tablespoon pure vanilla extract
• 1  cup all-purpose flour

• For the ganache

• 1⁄2 cup heavy cream
• 8  ounces  semi-sweet chocolate chips
• 1  teaspoon instant coffee granules

Directions

1. Preheat the oven to 325 degrees.
2. Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
4. Add the eggs one at a time.
5. Mix in the syrup and vanilla.
6. Add the flour and mix until JUST combined (overbeating with make the cake too tough).
7. Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
8. Let cool thoroughly in the pan.
9. 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.
10. 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.
11. You can tilt the rack to smooth the glaze.
12. Do not refrigerate.