Chocolate Ganache Cake (from Brian's Mom)

Cake:
1/4 lb. butter
1 cup sugar
4 extra large eggs ( I use 5 large )
1 16oz can of Hershey's chocolate syrup
1 Tablespoon vanilla extract ( yes it is a tablespoon)
1 cup flour

Ganache topping:
1/2 cup of heavy cream
8 oz. semi-sweet chocolate chips ( 1 1/3 cups)
1 teaspoon of instant coffee granules ( I use the strong Bustelo instant coffee that comes in a small jar)

Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm. Stir occasionally.

Cream the butter and sugar and beat until light and fluffy; Add eggs one at a time; mix in the syrup and vanilla; add the flour until it is just combined and don't overbeat. Pour into a 9in round cake pan that has previously been buttered, floured and then lined with parchment paper. Bake at 325 degrees for 40-45 minutes until it is set in the middle. Don't overbake; cool completely in the pan and then invert on a rack. Pour the ganache glaze over the top. It is a little messy to transfer the iced cake from the rack to a plate but persevere. Do not refrigerate.
While you may not have parchment paper I think it is an important thing since the cake is very moist and it peels right off the bottom when you invert the cake. If memory serves me correctly I think it may take a little longer to bake and I test in a number of places in the cake to make sure it is not undercooked. Enjoy.