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1
Preheat oven to 325 degrees.
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2
Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
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3
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
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4
Add the eggs, one at a time.
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5
Mix in the chocolate syrup and vanilla.
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6
Add the flour and mix until just combined.
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7
Don't overbeat, or the cake will be tough.
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8
Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle.
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9
Don't overbake!
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10
Let cool thoroughly in the pan.
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11
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.
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12
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.
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13
You can tilt the rack to smooth the glaze.
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14
Decorate with candied violets, if desired.
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15
Do not refrigerate.
