Killer Chocolate Brownie Cake (Original Author David Beale)

READY IN: 1hr 10mins
Recipe by The Real Cake Baker

This is a very rich cake with the consistency of a brownie, in a cake. It has the old fashioned homemade chocolate icing. It is loaded with pecans and chocolate chips. One of the best chocolate cakes around.

Top Review by mortarandpestle

A very rich and delicious cake - I used 65% couveture chocolate, unsalted butter and left out the butter flavouring (hard to get in my corner of the world) Served it all by itself and it was eaten in a quick minute! Made for PAC Spring 2009

Ingredients Nutrition

Directions

  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 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.
  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a