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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 8inch cake 1456g Recipe makes 1 8inch cake) |
||
| Calories 5475 | ||
| Calories from Fat 2393 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 265.9g | 409% | |
| Saturated Fat 150.6g | 752% | |
| Monounsaturated Fat 84.5g | ||
| Polyunsaturated Fat 11.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1262mg | 420% | |
| Sodium 2589mg | 107% | |
| Potassium 3494mg | 99% | |
| Total Carbohydrate 733.3g | 244% | |
| Dietary Fiber 29.6g | 118% | |
| Sugars 479.7g | ||
| Protein 72.3g | 144% | |
Ingredients
- 1/4 lb butter, at room temperature
- 1 cup sugar
- 4 eggs, at room temperature
- 1 (16 ounce) can hershey chocolate syrup
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
For the ganache
- 1/2 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 1 teaspoon instant coffee granules
Directions
1
Preheat the oven to 325 degrees.2
Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.3
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.4
Add the eggs one at a time.5
Mix in the syrup and vanilla.6
Add the flour and mix until JUST combined (overbeating with make the cake too tough).7
Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.8
Let cool thoroughly in the pan.9
For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.10
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.11
You can tilt the rack to smooth the glaze.12
Do not refrigerate.
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Featured Reviews for This Recipe
From: Marie Nixon
On Jul 22, 2006
I found this to be a very tender (i.e. fragile) cake. I made cupcakes out of the recipe and many of them were so fragile that they were misshaped when I took them out of the tins. I used paper liners for the cupcakes. The flavor, however, was top-notch. Loved it! The ganache was perfect as a topping. That one teaspoon of instant coffee granules really intensifies the chocolate flavor. I'll make this again.
From: KaylaK
On Aug 8, 2004
This cake is really moist and has a great texture. Real simple to make, too, although the end result makes a great presentation, as if you were in the kitchen all afternoon! I would like to try one of Recipezaar's chocolate syrup recipes next time as I am not crazy about the flavor of canned chocolate syrups.
From: Mirj
On Jun 4, 2005
One of the best features here at Zaar is the Search By Ingredient option. I had way too much chocolate syrup in the house and needed to find a recipe to use up some of this stuff. After a quick search I found this recipe. One of the great serendipitous occasions of my life, this cake is amazing. I didn't have a can of Hershey syrup, just bottles of some local stuff, so thanks to the knowledgeable and helpful people here at Zaar, one can of Hershey's syrup comes out to 1 3/4 cup. I have to admit that I only made the cake, and not the ganache, but it was heaven. So rich and chocolately. I served the cake with some homemade (non-dairy) strawberry and peach ice cream (a scoop of each) and it was a delightful dessert. I plan on making the cake again, it's the perfect cake for those days when you need something majorly chocolate.
From: Jellyqueen
On Feb 22, 2004
I just knew that I had messed this recipe up. I didn't have a can of Hersey's chocolate, but I did have a large bottle that was partially used. When I got everything together, I was about 1/2 cup short on the chocolate syrup. I add about 1/4 cup water, made the cake anyway and it is wonderful. DH and DS both gave it rave reviews. Ofcourse, I love chocolate, so you know I loved it!!!!
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