Chocolate Ganache Cake
1 stick unsalted butter at room temp
1 1/2 cups organic cane sugar
4 large eggs
8 oz. homemade chocolate sauce
1/2 cup cocoa powder
1 Tbsp. vanilla
1 cup organic AP flour

For the Ganache:
1/2 cup heavy cream
8 oz. good semi-sweet chocolate chips
1 tsp. instant coffee granules

Heat oven to 325. Butter and flour a 9" cake pan (I always line mine with parchment paper to be sure the cake doesn't stick).

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition. Mix in the hot fudge, cocoa powder and vanilla. Add the flour. Mix until just combined. Don't overbeat. Pour into the pan and bake about 45 minutes, until just set in the middle. Let cool thoroughly in the pan.

For the ganache, heat the cream, chocolate and coffee in a double boiler just until the chocolate melts and the ganache is smooth.

Place the cake upside down on a wire rack and pour the warm glaze evenly over the top. Transfer to a serving plate. Or just keep it in the pan and spread the ganache over top.

Do not refrigerate the cake after it's glazed.