This is Barefoot Contessa's recipe. This is most definitely the richest chocolate cake I have ever had. I doubled the recipe to make it 2 layers, but I shouldn't have. A small single layer slice would have given me my chocolate fix. The cake was moist and fudgy and should only be eaten by people who take their chocolate very seriously.
For the cake:
1/2 cup butter, softened
1 cup sugar
4 eggs, at room temperature
1 16 oz can Hershey's chocolate syrup
1 Tbsp pure vanilla extract
1 cup flour
For the ganache:
1/2 cup heavy cream
8 oz semisweet chocolate chips
1/2 tsp instant espresso powder (optional)
Set the oven to 325 degrees. Spray a 9 inch round cake pan with non-stick spray, then line the bottom with parchment and spray the parchment. (trace and cut out a round of parchment. It seems tedious, but wouldn't you hate to go to the work of making a cake and it sticking? I sure would.)
Cream the butter and sugar in the bowl of an electric mixer. Add the eggs, one at a time. Mix in the chocolate syrup and the vanilla. Add the flour and mix until just combined.
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.
For the ganache, melt the cream, chocolate chips and instant espresso powder in the top of a double broiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate and serve! (do not refrigerate)
Rookie's Notes: Happy 3rd Birthday Jack!!!
