Killer Chocolate Brownie Cake (Original Author David Beale) |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a very rich cake with the consistency of a brownie, in a cake. It has the old fashioned homemade chocolate icing. It is loaded with pecans and chocolate chips. One of the best chocolate cakes around. Ingredients:
6 ounces butter |
6 ounces unsweetened chocolate, chopped |
6 eggs |
3 cups sugar |
1/2 teaspoon salt |
1 tablespoon vanilla |
1 teaspoon butter flavoring |
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 |
1/2 teaspoon butter flavoring |
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 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.
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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