1

Preheat oven to 325°F. Butter and flour an 8-inch round 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 eggs, one at a time. Mix in chocolate syrup and vanilla. Add flour and mix until just combined. Don't overbeat, or the cake will be tough.

3

Pour batter into pan and bake 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 boiler 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 top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with edible flowers, if desired. Do not refrigerate.