Chocolate Ganache Cake

Chocolate Ganache Cake 

from a 

Provençal Birthday Lunch

Chocolate Ganache Cake

1 stick unsalted butter, at room temperature

1 cup sugar

4 eggs, at room temperature

1 (16 ounce) can Hershey's chocolate syrup* (don't use the kind in the plastic bottle!)

1 tablespoon vanilla

1 cup flour

For Ganache:

1/2 cup heavy cream

8 ounces semi-sweet chocolate chips (I use Ghiradelli)

1 teaspoon instant coffee granules (if you have 'em- although Ina says coffee brings out the flavor of chocolate, why go out and buy a jar that you use for only one recipe)

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.

Flip 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. Let the glaze set and then move the cake to a pretty platter. Do not refrigerate.

* just a note: I forgot to get Hershey's syrup at the store, so made my own- 1/2 unsweetened cocoa powder, 1 cup sugar, 1 cup water, 1 teaspoon vanilla. Combine first 3 ingredients in a saucepan, heat to a boil and boil for one minute. When cooled, add vanilla. It made about 1 1/2 cups of syrup, but was still a fine amount for the cake.

How to make the Ganache Glaze:

Cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.  I learned from a new friend at our lunch that you can also microwave the cream and chocolate chips until melted and smooth and skip the whole double boiler action- makes this delicious frosting even more simple!

Recipe from Ina Garten, Barefoot Contessa Parties Cookbook

Serve with fresh berries and small scoop of ice cream- yum!