Chocolate Ganache Cake with Hazelnut Whipped Cream
1/4 pound butter at room tempature
1 cup sugar
4 large eggs
1 16oz can hershey syrup
1 tbsp. vanilla
1 cup flour
Heat oven to 325, spray round 8 inch pan with cooking spray very liberally.
Cream butter and sugar in bowl, add the eggs one at a time until combined. Mix in syrup and vanilla. Add the flour until just combined, do not overmix.
Pour batter into pan and bake 40 minutes until just set in middle. Let cool completely.
1/2 cup heavy cream
8 oz. good chocolate chips
1 tsp. instant coffee
Fill large pot 1/2 full of water and boil. Add ingredients to metal mixing bowl that will fit on top of pot to make a double boiler. Continue until mixture is smooth.
To make individual cakes use a round cookie cutter and cut as many rounds out of cooled cake as you can. remove from pan and place on cookie sheet topped with a cooling rack. Place rounds on cooling rack and pour ganache on top let run down side and smooth if you would like.
1 cup heavy cream
2 tbsp sugar
1 tsp chopped hazelnuts
1 tsp. hazelnut syrup
Beat cream until light and fluffy. add sugar hazelnuts and syrup fold into mixture. If you want to be fancy pipe from frosting bag onto plate.
This dessert is one of my favorites to serve but beware it is very rich!!!