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Killer Chocolate Cake

Author/Submitted by: David Beale []
Servings: 12
Categories: Cakes / Chocolate / Desserts


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

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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