Chocolate Ganache Cake

• 1/4 pounds Unsalted Butter, At Room Temperature
• 1 cup Sugar
• 4 whole Extra-large Eggs At Room Temperature
• 1 can 16 Oz Can Hershey's Chocolate Syrup
• 1 Tablespoon Pure Vanilla Extract
• 1 cup All-purpose Flour
• 1/2 cups Heavy Cream
• 8 ounces, weight Good Semi Sweet Chocolate Chips
• 1 teaspoon Instant Coffee Granules

1. Preheat oven to 325 degrees F. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
2. Cream the butter and the 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 over beat or the cake will be tough.
3. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't over bake. Let cool thoroughly in the pan.
4. For the ganache, heat the heavy cream, chocolate chips, and instant coffee granules in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
5. Place the cake upside down on a wire rack or serving platter and pour the glaze evenly over the top, making sure to cover the entire cake and the sides. You can tilt the rack to smooth the glaze.
6. Decorate if you wish - with perdy flowers.

ubc, sugar, eggs at, syrup, vanilla, allpurpose, heavy cream, sweet chocolate chips, coffee

Taken from tastykitchen.com/recipes/desserts/chocolate-ganache-cake-3/ (may not work)