Chocolate Ganache Cake
Ingredients:
|
1/4 lb |
unsalted butter (1cube) |
|
1 C |
Sugar |
|
4 |
Eggs |
|
1 |
16 oz can Hersheys choc syrup |
|
1 Tbs |
Pure vanilla extract |
|
1 C |
All-purpose flour |
|
|
FOR THE GANACHE |
|
½ C |
Heavy cream |
|
8 oz |
Good semisweet chocolate chips |
|
1 tsp |
Instant coffee granules |
Directions:
Preheat the oven to 325 degrees. Butter and flour a 8-inch cake pan, then line the bottom with parchment paper.
Cream the butter and sugar 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.
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.
