Directions: |
Directions:Makes one 8 inch cake
Preheat the oven to 325 degrees
Butter and Flour an 8-inch round cake pan. It is nice to add a round of parchment paper that has been cut in a circle to the bottom of the pan to ensure it doesn't stick. The paper should be buttered and floured as well.
Cream the butter and sugar with an electric mixer until the mixture is light and fluffy.
Add the eggs one at a time. Mix in the syrup and vanilla. Then add the flour until it is just combined. Don't overbeat the cake or it will be tough.
Pour the batter into the baking pan and bake it for 40-45 minutes or until it is just set in the middle. Don't overbake the cake. Let it 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 the mixture is smooth and warm, stirring occasionally. Tip: You don't need a double boiler pot. Just put a heatproof bowl, like a Pyrex bowl, on top of a saucepan that has some simmering water in it. The bowl should not touch the boiling water, so that the chocolate will not scorch.
To Ice the Cake:
Unmold the cake leaving it upside down on a wire rack that is positioned over a cookie sheet that has sides to it. The cake is upside down so that it has a nice flat surface on the top and looks professional. Also, you want the glaze to pool on the top of the cake and not run off the edges leaving the top bare.
Pour the glaze evenly over the cake, making sure to cover the top and the sides. You can always tilt the rack to ensure it is distributed. There is no need to use a knife or spatula to "ice" the cake. Just let the warm glaze do the work, which will leave you with a perfectly smooth surface.
Do not refrigerate the cake, so that the ganache stays glossy in appearance and silken to the touch. |
Personal
Notes: |
Personal
Notes: This cake is super-easy to make and is a huge hit with guests. It really looks elegant and your guests will think you bought it at a bakery. It's very rich, so I recommend some thinner slices of cake served with some whipped cream or some fresh raspberries or strawberries on the side as a garnish. You could also put a dollop of raspberry or strawberry sauce on the dish and place the cake wedge on it for extra decor. I have also placed fresh raspberries around the edge of the iced cake to add more color.
You can make this cake a day in advance, thereby freeing up your time with guests, if you are serving this at a dinner party. The ganache is pretty thick and creates a lovely shell around the cake.
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