CHOCOLATE GANACHE CAKE

As promised.

Chocolate Ganache Cake.

It is from the Barefoot Contessa, Ina Garten, herself.

This recipe will make one 8 or 9 inch cake.

Believe me. You don't need more than this unless you are having a huge party. It is deeply chocolatey and rich. You can make this up to a week in advance. Wrap tightly in plastic wrap and refrigerate. I have even put it in the freezer and taken out a few weeks later. You can glaze it the day you serve it. You will love it!

For The Cake:

1/4 pound (1 stick) butter at room temperature

1 cup sugar

4 large or extra large eggs at room temperature

1 16 oz. can Hershey's chocolate syrup. (This is 2 cups and I have used the store brand with

great results.)

1 Tbsp. vanilla extract

1 cup all purpose flour

For The Ganache:

1/2 cup heavy cream
8 oz. semisweet chocolate chips (This means 1 cup)
1 tstp. instant coffee granules. (Ina uses this but I never do, and it is just fine.)

Preheat the oven to 325*. Butter and flour an 8 or 9 inch round cake pan, then line the bottom with parchment (or waxed) paper.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 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 overbeat, or the cake will be tough.

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. (This is counter-intuitive, but do NOT rush this step!)

For the ganache, cook the heavy cream, chocolate chips, in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. (I just use a mixing bowl over a pot of simmering water. Don't let it the water boil hard or touch the bottom of the bowl.)

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 glaze. Do not refrigerate. (I just put it on my cake plate and pour the ganache over and smooth with an offset spatula and it works fine.)

I like to take a basket of ripe, washed, and pureed strawberries, add some sugar to taste, let mascerate and chill in a tall cooking squirt bottle.

To Serve:
Cut cake into wedges. Place on dessert plate and drizzle with sweetened pureed strawberries. You can dot the plate and then add a dollop of whipped cream or scoop of vanilla bean ice-cream.