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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
1
Done
|
Preheat the Oven to 325 Degrees. |
2
Done
|
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
|
Add the Eggs One at a Time. |
5
Done
|
Mix in the Syrup and Vanilla. |
6
Done
|
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. |