Killer Chocolate Brownie Cake (Original Author David Beale) - cooking recipe

Ingredients

cake
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
frosting
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

Preparation

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.