Chocolate Ganache Heart Cake

From the Kitchen of: Jenny Lambrech
Source:

Ingredients:

1/4 pound unsalted butter at room temperature

1 Cup sugar

4 extra-large eggs at room temperature

1 16 ounce can hearshey's chocolate syrup

1 tablespoon pure vanilla extract

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:

1. Preheat the oven to 325 degrees. Butter and flour a 9-inch heart-shaped 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. Lower the speed and add the eggs, one at a time, scraping down the bowl after each egg. 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 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.

3. For the ganache, heat the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water just until the chocolate melts and the ganache is smooth and warm, stirring occasionally.

4. Place the cake upside down on a wire rack and pour the warm glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Trensfer to a serving plate. Do not refigerate the cake after it's glazed.'