I finally had the chance to bake this cake I watched Ina Garten bake on the episode Cook Like a Pro on her show, Barefoot Contessa :-0. Sooo good and easy!!I provided the recipe at the end, enjoy!
Chocolate Ganache Cake
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tbsp pure vanilla extract
1 cup all purpose flour
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 tsp instant coffee granules
1.Preheat the oven to 325 degrees. Butter and flour an 8-inch cake pan,then line the bottom with parchment paper.
2.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 inthe chocolate syrup and vanilla. Add the flour and mix until just combined. Don't over bear or the cake will be tough.
3.Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
4.For the ganache, cook the heavy cream, chocolate chips and instant coffee in the top of a double broiler over simmering water until smooth and warm, stirring occasionally.
5.Place the cake upside down on a wire rack and pour the glaze evenly over the tpp, 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 gently crumble the gold leaf and place it on center of the cake. Do not refrigerate.
I choose to decorate with raspberries and had whipped cream but forgot :-(. And also Ina said in her episode you could refrigerate in plastic wrap and add the ganache a later day. I did not we are some the day of baking. :-)