- 8 oz by weight dark sweet or semi-sweet chocolate
- 1 cup butter, room temp
- 1 1/2 cups sugar
- 5 eggs beaten until foamy
- 12 ounches semi-sweet chocolate (for ganache)
- 1 cup heavy cream (for ganache)
- Melt chocolate and stir until smooth. Remove from heat and cool 1-2 minutes. Add butter, bit by bit; beat with wire whisk until smooth. Add sugar, beating 1 minute with whisk. Add eggs and beat until well mixed.
- Butter an 8-inch round cake pan and line with parchment. Pour in batter and set pan into a slightly larger pan. Pour hot water into the larger pan about 1 inch deep. Bake at 350 degrees for 1-1/2 hours. Cool 1 hour. Cake will fall. Refrigerate until set, at least 2 hours. Invert onto cake plate and spread Ganache.
- To make Ganache, boil chocolate and cream together, stirring to blend. Refrigerate until spreadable. Frost top and sides of cake.
Recipe thanks to our friend Rod!