
Happy Valentines' Day!
Chocolate Ganache Cake

Ingredients
- 1/4 pound unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 11 fluid ounces chocolate syrup (recommended: Hershey's)
- 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
- Candied violets, for decoration, optional
Directions
Butter and flour an 8" cake pan. Preheat the oven to 325 degrees F.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
Pour the batter into the cake pan and bake for 40-45 minutes, or until just set in the middle. Don't overbake! Let the cake 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.
Decorate with candied violets, if desired. Do not refrigerate.
