This secret bakery quality cake recipe is fudgy, moist, and perfectly dense with a rich chocolate flavor.

It’s delicious on its own, or perfect with a glass of milk, scoop of ice cream, or cup of coffee.



For the Cake:

For the ganache:

  • 1/2 cup heavy cream
  • 8 ounces good semisweet chocolate chips
  • 1 teaspoon instant coffee granules


Total: 1 hr 45 min (includes cooling time)

Active: 30 min

Yield: one 8-inch cake

  1. Preheat oven to 325 degrees.
  2. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
  3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
  4. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla.
  5. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
  6. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle.
  7. Be careful not to overbake! Let cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze.

Do not refrigerate.