Recipe by Lori Ross
This is one of the easiest, prettiest and most delicious chocolate cakes I’ve had. You can make this cake a week in advance, wrap tightly in plastic and refrigerate. Glaze only the day you will serve it.
1 stick butter
1 cup sugar
16 oz. Hershey’s chocolate syrup
1 Tbsp vanilla extract
1 cup flour
Preheat oven to 325. Butter and flour an 8” round cake pan or line with parchment paper. Cream butter and sugar and add eggs, one at a time until well blended. Add syrup and vanilla, then mix in flour until just combined. Pour batter into pan and bake for 40-45 minutes until just set in the middle (don’t overbake). Let cool in pan then refrigerate.
Glaze with a mixture of ½ cup heavy cream, 1 tsp instant expresso grounds and 8 oz. semisweet chocolate chips that is microwaved at 50% for 2-3 minutes until melted. Stir glaze and flip your cake upside down so flat bottom becomes the top. Spread glaze evenly on top and sides of cake. Wait 10 minutes before slicing and serving.