Chocolate Fudge Cake
I've posted this in a few other threads. This cake is very rich. If made as the layer cake the directions call for, make sure you make very small slices. I've been known to make it in brownie pans instead, making it easier to cut small squares. Portion control is a must!



CAKE
6 oz unsalted butter
6 oz unsweetened chocolate, chopped
6 eggs
3 cups sugar
½ teaspoon salt
1 tablespoon vanilla extract
1 ½ cups flour
1 ½ cups chocolate chips

ICING
1 ¼ cups sugar
2 tablespoons instant coffee
1 cup heavy cream
5 oz unsweetened chocolate, finely chopped
4 oz unsalted butter
1 ½ teaspoons vanilla extract


CAKE
Mix by hand to avoid too much air and a crispy layer on top

Preheat the oven to 350. Grease two 9 x 1 ½ 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 over bake. Cake test 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 small but 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 1/2 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.