CHOCOLATE GANACHE CAKE

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Chocolate Ganache Cake image

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!

Provided by Miraklegirl

Categories     Dessert

Time 1h5m

Yield 1 8 inch cake, 10-12 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • You can tilt the rack to smooth the glaze.
  • Do not refrigerate.

Nutrition Facts : Calories 547, Fat 26.5, SaturatedFat 15.1, Cholesterol 115.6, Sodium 275.2, Carbohydrate 73.5, Fiber 3, Sugar 48.5, Protein 7.2

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