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Chocolate Chip Fudge Cake (Killer Cake)

List of Ingredients


6 ounces unsalted butter
6 ounces unsweetened chocolate,
chopped
6 eggs
3 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cup flour
1 1/2 cups chocolate chips

Frosting
1 1/4 cup sugar
2 tablespoons instant coffee
1 cup heavy cream
5 ounces unsweetened chocolate,
finely chopped
4 ounces unsalted butter
1 1/2 teaspoon vanilla extract




Recipe

This cake is best mixed by hand. A
mixer may overbeat the batter and
incorporate too much air into it
so that when the cake bakes, an
unwanted crispy layer will form on
top. (The same thing can happen to
brownies.)

Preheat the oven to 350°. Grease
two 9" x 1 1/2" cake tins and line
bottoms with wax or parchment
paper.

Melt the butter and chocolate
together over simmering water.
Cool to lukewarm. In a large bowl
whisk together for 1 minute the
eggs, sugar, salt, and vanilla.
Whisk in the butter-chocolate
mixture. Stir in the flour and
chocolate chips. Pour the batter
into the prepared pans and bake
for 30-35 minutes. (Do not overbake.
Cake tester should not come out
clean.) Cool on racks and remove
from pans as soon as cooled. Wrap
the layers well if not using the
same day.

FROSTING

Combine the sugar, coffee, and
cream in a deep, heavy saucepan.
Stirring, bring to a boil. Reduce
the heat and simmer 6 minutes
without stirring. Remove from the
heat. Add the chopped chocolate
and stir until it is melted and
blended. Add the butter and
vanilla. Whisk well. Chill until
the mixture begins to thicken. (If
made the day before, bring back to
room temperature and beat until of
spreading consistency before
using.)

ASSEMBLY

Put one cake layer bottom-side-up
on a cake plate. Spread with 1/3
of the frosting. Top with the
second layer, also bottom-side-up.
Trim the circumference of the cake
of excess crusty protrusions so it
is smooth and can be frosted
evenly. Pour all but l/2 cup of
the frosting on top of the cake,
spreading it over the top and then
the sides. Put the reserved icing
into a pastry bag fitted with a
small star tip and pipe 16
rosettes around the top of the
cake. Refrigerate if not serving
immediately, but bring to room
temperature before serving. Serve
with lightly sweetened whipped
cream.

This is from The Frog Commmissary
Cookbook by Steven Poses, Anne
Clark and Becky Roller ISBN
0-385-18457-3 (pbk.)- A book full
of fun recipes