Chocolate Ganache Cake

Last night I had an amazing holiday chocolate cooking class at Central Market. I taught a full class of people how to make my cherry red velvet cupcakes, chocolate ganache cake, orange-cayenne truffles, white chocolate cookies chocolate mousse cups. It was a very lively, upbeat class. It's great when you can feed off the energy from the classroom. To my heart's content, may of them were going to make these recipes as holiday gifts for friend and loved one. Making gifts from the kitchen is such a lost art. Most home made gifts are from friend's children that have a short shelf life. But, who wouldn't welcome a chocolate cake made with love? Tis the season to bake...

Happy baking!

1/4 lb unsalted butter, at room temperature
1 cup sugar
4 large brown eggs, at room temperature
1 lb melted chocolate( I like Valrhona)
1 tablespoon pure vanilla extract
1 cup unbleached, AP (all-purpose) flour (I like King Arthur's)

FOR THE GANACHE
1/2 cup heavy whipping cream
8 ounces chopped semi-sweet chocolate
1 teaspoon dark rum


Preheat the oven to 325 degrees.
Spray 8 inch round cake pan(with PAM with flour), then the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add the eggs one at a time.
Mix in the syrup and vanilla.
Add the flour and mix until JUST combined (overbeating with make the cake too tough).
Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
Let cool thoroughly in the pan.
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.
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.
You can tilt the rack to smooth the glaze.
Don't refrigerate!!! It will ruin the flavor.

Garnish: Fresh shaved chocolate and mint