"CHOCOLATE GANACHE CAKE"

From Barefoot Contessa Parties by Ina Garten

1/4 pound (1 stick) unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
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 oz. semi-sweet chocolate chips
1 teaspoon instant coffee granules

Preheat oven to 325 degrees.  Spray an 8-inch round cake pan with cooking spray, then line with parchment paper.

Mix the butter and sugar with an electric mixer 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 for 40 to 45 minutes, or until just set in the middle.  Let cool thoroughly in the pan.

For the ganache, heat the heavy cream in a small saucepan just until heated (little bubbles around the sides), pour over chocolate chips and instant coffee granules and stir until chocolate is melted. 

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.