A rich and decadent dessert to fall in love with on Valentine's Day
- 1/4 pound unsalted butter, at room temperature
- 1-cup sugar
- 4 extra-large eggs, at room temperature
- 16 fluid ounces Hershey's chocolate syrup
- 1-tablespoon vanilla extract
- 1-cup all-purpose flour
- 1-teaspoon instant coffee granules
- 1/2-cup heavy cream
- 8 ounces semisweet chocolate chips
- 1/2-teaspoon instant coffee granules
Preheat the oven to 325 degrees F.
Lightly grease your cake pan and line with parchment paper. I really encourage you to line your pan! The parchment paper makes it ridiculously easy to remove the cake. I left this out once, and my cake came out in pieces. Just trying to save you from disaster because no one should cry over chocolate cake!
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. I like to cream them while collecting the rest of the ingredients, so, usually about 10 minutes. This may seem like a long time, but the lighter and fluffier the butter/sugar mixture get, the better the cake will be!
Add the eggs, 1 at a time. Beat after each addition to incorporate each egg. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just barely combined. Don't overbeat, or the cake will be tough!
Scoop the batter into cake pan and bake for 30-40 minutes, or until just set in the middle. Don't over bake! Let cool thoroughly in the cake pan.
While the cake is cooling, make 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. If you don’t have a double boiler NO PROBLEM! Fill a medium saucepan about 1/3 of the way with water. Put all the ingredients in a bowl big enough to fit securely in the saucepan. The bowl should be wide enough that there isn't a gap (you don't want water splashing into it), and the bottom of the bowl should NOT touch the water in the saucepan. Over medium high heat, bring the water to a simmer, and, as the ingredients melt, stir to make a lovely, glossy ganache.
When the cake is completely cooled, over a wire cooling rack, turn the cake pan over and release the cake onto the rack. VERY IMPORTANT: Be sure to have tinfoil or a large baking sheet under the rack to catch the drippings of the ganache.
Carefully, pour the ganache over the cake and use a rubber spatula to smooth the ganache over all sides of the cake. You will want to pour the ganache very slowly, to ensure the majority of the ganache goes on the cake and not onto the foil/baking sheet.
This in an Ina Garten/Barefoot Contessa recipe