Chocolate Ganache Truffle Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/2 cup semi-sweet chocolate chips
• 6 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon instant espresso powder
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup whipping cream
• 1 tablespoon light corn syrup
• 1 1/4 cups semi-sweet chocolate chips
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°; spray a 9-inch round metal cake pan with nonstick baking spray with flour.
• 2 in a medium microwave-safe bowl, combine chocolate chips, butter, and espresso powder.
• 3 microwave on high for 1 minute.
• 4 whisk until chocolate melts and mixture is smooth.
• 5 if chocolate chips are not melted, microwave in 10-second increments, stirring in between, just until melted; let cool for 5 minutes.
• 6 add flour, sugar, baking soda, salt, eggs, milk, and vanilla to chocolate mixture.
• 7 using an electric mixer on med-low speed, beat for 1 minute or until blended.
• 8 scrape sides and bottom of bowl with a spatula.
• 9 beat for 30 seconds, until just blended.
• 10 spread batter evenly in prepared pan.
• 11 bake for 24-30 minutes or until a pick comes out with a few moist crumbs attached.
• 12 let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
• 13 glaze-in a medium microwave-safe bowl, combine cream, corn syrup and chocolate chips.
• 14 microwave on medium (50%) power for 1 minute; stir.
• 15 microwave for 15-30 seconds or until chocolate chips are melted.
• 16 add vanilla and whisk until smooth.
• 17 let cool 10 minutes, until slightly thickened.
• 18 spread glaze over top of cooled cake.