Chocolate Brownie Cake (Original Author David Beale)

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.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 doulbe layer cake

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

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.