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Ingredients
| salted butter: 6 oz |
| unsweetened baking chocolate squares: 6 oz (chopped) |
| eggs: 6 |
| granulated sugar: 3 cups |
| salt: 1/2 tsp |
| vanilla extract: 1 Tbl |
| butter extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| milk chocolate chips: 1 1/2 cups |
| granulated sugar: 1 1/4 cups |
| instant coffee: 2 Tbl |
| heavy whipping cream (fluid): 1 cup |
| unsweetened baking chocolate squares: 5 oz (finely chopped) |
| salted butter: 4 oz |
| vanilla extract: 1 1/2 tsp |
| butter extract: 1/2 tsp |
Killer Chocolate Brownie Cake (Original Author David Beale)
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- 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.