Chocolate Chervon Cake

8 Tablespoons (1stick) undalted butter, at room temperature

1 cup sugar

4 extra-large eggs, at room temperature

16 oz. Hershey's chocolate syrup

1 Tablespoon pure vanilla extract

1 cup all-purpose flour

for the ganache

1/2 cup heavy cream

8oz. semi sweet chocolate chips

1 teaspoon instant coffee granules *optional

1. Preheat oven to 325 degrees. Butter an 8 x 2-inch round cake pan, line bottom with parchment paper, then butter and flour the pan, tapping out the excess flour.

2. Cream the butter and sugar. Add eggs one at a time, then add chocolate syrup and vanilla.

3. Add the flour and mix until combined. Pour batter int prepared pan and bake for 40-45 minutes, until just set in middle. Allow to cool in the pan for 30 minutes, then remove from the pa, turn the cake upside down on a wire rack to cool completely.

4. For the ganache, place the heavy cream, chocolate chips and coffee in a sauce pan over low-medium heat. Stir often as chocolate begins to melt. When combined, pour the ganache evenly over the top of the cake. Allow the ganache to set. Cut into wedges and serve at room temperature.