Preheat oven to 325. Butter an 8″ x 2″ round cake pan, line with parchment, then butter and flour the pan, tapping out excess.

Cream the butter and sugar with an electric mixer, until light and fluffy. With the mixer on low, add the eggs one at a time, then mix in the chocolate syrup and vanilla.

Add the flour and mix until just combined.

Scrape batter in the prepared pan and bake for 40-50 minutes or until center of cake is just set.

Allow cake to cool on wire rack for several hours. Remove cake from pan and place on serving plate right side up.

To Make Ganache:

While cake is cooling heat heavy cream until barely simmering. Pour over chocolate chis a coffee granules. Let sit several minutes and then using a small whisk, whisk until the chip mixture is smooth and shiny.

Pour over cake and using a spatula, cover the cake. Sprinkle with rose petals as garnish if desired.

Let ganached cake cool completely. Serve at room temperature or chill if desired. If cake is not completely cooled it may develop beads of condensation if chilled. Cake can be left at room temperature for several days.