1/2cup (1 stick)unsalted butter,at room temperature
1cupgranulated white sugar
4extra largeeggs,at room temperature
1 1/2cupsHershey's chocolate syrup
1cupall purpose flour
1cupheavy whipping cream
8ouncessemi-sweet chocolate chips
1teaspooninstant coffee granules
Preheat the oven to 325°F. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
PREPARE THE CAKE:
In a large bowl, use an electric mixer to combine the butter and sugar 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 over-beat, or the cake runs the risk of being tough.
Pour the batter into the pan and bake 40 to 45 minutes, or until just set in the middle. Don't over-bake! Let cool thoroughly in the pan.
MAKE THE GANACHE:
In the top of a double boiler, cook the heavy cream, chocolate chips, and instant coffee over simmering water until smooth and warm, stirring occasionally. (If you do not have a double boiler, just set a glass or metal bowl over a pan of simmering water instead.)
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.
*This cake can be easily converted into bite-sized cupcakes or larger wedding cakes.
*You can prepare the cake portion up to a week in advance. Wrap it tightly with plastic and refrigerate. Glaze it the day you serve it.