Ingredients
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6 ounces unsweetened chocolate, chopped
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6 eggs
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3 cups sugar
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1/2 teaspoon salt
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1 tablespoon vanilla
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1 teaspoon butter flavoring
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1 1/2 cups flour
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1 1/2 cups chocolate chips
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1 1/4 cups sugar
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1 cup heavy cream
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5 ounces unsweetened chocolate, finely chopped
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4 ounces butter
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6 ounces butter
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2 tablespoons instant coffee
Instructions
- 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 minute eggs, sugar, salt + vanilla and butter flavoring. Whisk in butter-chocolate mixture. Stir in the flour + chocolate chips. Pour batter into pans + bake for 30-35 minute (Do not over bake. Cake tester should not come out clean) Cool on racks + remove from pans as soon as cooled.
- 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.