nonstick cooking spray
1 stick butter, softened to room temperature
2/3 cup sugar
1/3 cup packed brown sugar
5 large eggs
1 can (16-oz) chocolate syrup
2 tsps vanilla extract
1 tsp almond extract
1 1/4 cups all-purpose flour
1/8 tsp salt
1 cup heavy cream
1 tsp instant espresso powder
1/2 lb semisweet chocolate, chopped
fresh raspberries for garnish
Preheat oven to 325 degrees.
Lightly spray a 9-inch round cake pan with cooking spray.
Cut a circle of waxed paper that will fit inside the pan; place in pan and spray with nonstick cooking spray; set aside.
In large mixer bowl, beat butter on medium-high for 1 minute. Add the sugars and beat until well combined.
Add the eggs to the butter/sugar mixture one at a time, beating well after each egg. Add the chocolate syrup and extracts. Add the flour and salt; beat on medium-low for 2 minutes.
Pour the batter into the prepared pan and place in oven. Bake at 325 degrees for 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool cake in the pan on a wire rack for 15 minutes then turn out onto the wire rack. Leave cake with the bottom side up. Remove waxed paper and allow to cool completely.
To make the ganache, bring the cream to a boil in a small saucepan. Stir in the espresso powder to dissolve.
Place the chocolate in a medium heat-proof bowl. Pour the hot cream over the top of the chocolate; let stand for 1 minute. Stir until very smooth then cover and refrigerate 45 minutes or until of spreading consistency.
Place the cooled cake on wire rack over a the upside down bottom of a baking sheet. Pour the ganache over the top of the cake allowing some to run down the sides. Garnish with fresh raspberries.
Note: This is a recipe I got several years ago from a Family Circle magazine.