Cake

Chocolate Ganache

♥ ¼ tsp. salt
♥ 1 tsp. vanilla extract
♥ 3 large eggs
♥ ½ Dutch process cocoa powder
♥ ½ cup unsalted butter
♥ ¾ cup granulated sugar
♥ 1 cup semisweet chocolate chips or chopped chocolate

♥ ½ cup heavy cream
♥ 1 cup semisweet chocolate chips or chopped chocolate

Cake

Chocolate Ganache

➊ Preheat oven to 375°F and grease a round 8-Inch cake pan with nonstick cooking spray. Set aside.
➋ Combine chocolate and butter in a microwave-safe bowl, and heat for 1 minute, or until the butter is melted and the chips are soft. Mix together until the chocolate is melted and the blend is smooth.
➌ Add sugar, salt, and vanilla extract and stir thoroughly.
➍ Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
➎ Pour the batter into the prepared pan and bake for 25 minutes or until the cake has a thin crust on the top and the center is 200°F.
➏ Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling. The bottom of the cake will now be the top of the cake. Let the cake finish cooling completely.

➐ While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a microwave-safe bowl, and heat for 30 seconds, or until the cream is hot enough to melt the chocolate. Remove from the microwave, and stir until the the chocolate is fully melted and the mixture is smooth.
➑ Spread the mixture evenly on the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake (You can put it in the refrigerator to speed up the process).
➒ Cut the cake into slices and enjoy!