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Killer Chocolate Cake
Author/Submitted by:
David Beale [dbeale@usa.net]
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 6
ounces
butter 6
ounces
unsweetened chocolate,
chopped
6
eggs 3
cups
sugar 1/2
teaspoon
salt 1
tablespoon
vanilla 1 1/2
cups
flour 1 1/2
cups
chocolate chips 1 1/4
cups
sugar 2
tablespoons
instant coffee 1
cup
heavy cream 5
ounces
unsweetened chocolate,
finely chopped
4
ounces
butter 1 1/2
teaspoons
vanilla
Directions:
1.
Cake: This cake is the best mixed by hand. Preheat oven to 350*f. Grease 2 9" x 1 1/2" cakepans + line bottoms with wax paper. Melt butter + chocolate (not chips) together. Cool to luke warm. In a bowl whisk together for 1 min. eggs, sugar, salt + vanilla. Whisk in butter-chocolate mixture. Stir in the flour + chocolate chips. Pour batter into pans + bake for 30-35 min. (Do not over bake. Cake tester should not come out clean) Cool on racks + remove from pans as soon as cooled.
2.
Frosting: Combine sugar, coffee + cream in a small but deep, heavy sauce pan. Stirring, bring to a boil. Reduce the heat. + simmer 6 min w/o stirring. Remove from heat. Add the chopped chocolate + stir until it is melted + blended. Add butter + vanilla. Whisk well. Chill until thickened. Frost + reserve 1/2 c frosting. Put remaining frosting in pastry bag fitted with small start tip. Pipe rosettes on top of cake. Refrigerate. Bring to room temp before serving.
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