Ingredients
-
1/4
-
1
-
4
-
1
-
1
-
1
-
-
1/2
-
8
-
1
-
-
-
-
-
Directions
Chocolate Ganache Cake, From Ina Garten (Barefoot Contessa) This is a luscious cake, perfect for any special occasion You can make the cake up to a week in advance: wrap it tightly with plastic wrap and refrigerate Glaze it before serving Enjoy!, Absolutely amazing! used these to make mini cakes for my family the other night and they were a HUGE hit! I tried making it a little less chocolatey by also doing a white chocolate mocha ganache and drizzling it on top decoratively and it turned out perfect!
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Steps
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1
Done
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Preheat the Oven to 325 Degrees. |
|
2
Done
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Butter and Flour an 8 Inch Round Cake Pan, Then the Bottom With Parchment Paper. |
|
3
Done
|
Cream the Butter and Sugar in the Bowl of an Electric Mixer Fitted With the Paddle Attachment Until Light and Fluffy. |
|
4
Done
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Add the Eggs One at a Time. |
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5
Done
|
Mix in the Syrup and Vanilla. |
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6
Done
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Add the Flour and Mix Until Just Combined (overbeating With Make the Cake Too Tough). |
|
7
Done
|
Pour the Batter Into the Pan and Bake For 40-45 Minutes, or Until Just Set in the Middle. |
|
8
Done
|
Let Cool Thoroughly in the Pan. |
|
9
Done
|
For the Ganache, Cook the Heavy Cream, Chocolate Chips, and Coffee in the Top of a Double Boiler Over Simmering Water Until Smooth and Warm, Stirring Occasionally. |
|
10
Done
|
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. |
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11
Done
|
You Can Tilt the Rack to Smooth the Glaze. |
|
12
Done
|
Do not Refrigerate. |
