Chocolate Ganache Truffle Cake

• 12 cup semi-sweet chocolate chips
• 6 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon instant espresso powder
• 1 14 cups all-purpose flour
• 34 cup sugar
• 12 teaspoon baking soda
• 14 teaspoon salt
• 2 large eggs, at room temperature
• 34 cup milk
• 1 teaspoon vanilla extract
• 13 cup whipping cream
• 1 tablespoon light corn syrup
• 1 14 cups semi-sweet chocolate chips
• 12 teaspoon vanilla extract

1. Preheat oven to 350; spray a 9-inch round metal cake pan with nonstick baking spray with flour.
2. In a medium microwave-safe bowl, combine chocolate chips, butter, and espresso powder.
3. Microwave on HIGH for 1 minute.
4. Whisk until chocolate melts and mixture is smooth.
5. If chocolate chips are not melted, microwave in 10-second increments, stirring in between, just until melted; let cool for 5 minutes.
6. Add flour, sugar, baking soda, salt, eggs, milk, and vanilla to chocolate mixture.
7. Using an electric mixer on med-low speed, beat for 1 minute or until blended.
8. Scrape sides and bottom of bowl with a spatula.
9. Beat for 30 seconds, until just blended.
10. Spread batter evenly in prepared pan.
11. Bake for 24-30 minutes or until a pick comes out with a few moist crumbs attached.
12. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
13. Glaze-in a medium microwave-safe bowl, combine cream, corn syrup and chocolate chips.
14. Microwave on Medium (50%) power for 1 minute; stir.
15. Microwave for 15-30 seconds or until chocolate chips are melted.
16. Add vanilla and whisk until smooth.
17. Let cool 10 minutes, until slightly thickened.
18. Spread glaze over top of cooled cake.

semisweet chocolate chips, unsalted butter, espresso powder, flour, sugar, baking soda, salt, eggs, milk, vanilla, whipping cream, light corn syrup, semisweet chocolate chips, vanilla

Taken from www.food.com/recipe/chocolate-ganache-truffle-cake-487317 (may not work)