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Chocolate Ganache Cake Recipe

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This recipe for Chocolate Ganache Cake, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 16-ounce can hershey's chocolate syrup
1 cup all-purpose flour

For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules

Directions:
Directions:
Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer fixed with the paddle attachment until light and fluffy. Add the egges, 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 with be tough.

Pour the batter in the pan and bake for 40 to 45 minutes, or until just set in middle. Don't overbake. Let cool thoroughly in the pan.

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.

Pace the cake upside down on a wire rack and pour the glaze evely over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Do not refrigerate.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
From 'Barefoot Contessa Parties' by Inda Garten

 

 

 

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