This is Ina Garten's fabulous Ganache Cake
Chocolate Ganache Cake Recipe:
1/4 pound unsalted butter at room temp
1 Cup sugar
4 extra large eggs- room temp
1 16 oz can Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For the Ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules or....
( I like to use 1 tablespoon cocoa powder)
Preheat the oven to 325 degrees. Butter and flour an 8 inch round cake pan, then line 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 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 or 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
For the 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.
Note: *When I use cocoa instead of the instant coffee I like to heat the cream till almost boiling, then pour over the chocolate chips and stir till creamy, then add the cocoa powder.
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. Decorate with candied violets, if desired or crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
Sometimes I make this cake without the ganache (heaven forbid but it is lovely) and serve it with whipped cream and berries. It's wonderful either way!