"Killer Chocolate Cake"
Cake
6 oz butter
6 oz unsweetened chocolate, chopped
6 eggs
3 c sugar
1/2 t salt
1 T vanilla
1 1/2 c flour
1 1/2 c chocolate chips
Frosting
1 1/4 c sugar
2 T instant coffee
1 c heavy cream
5 oz unsweetened chocolate finely chopped
4 oz butter
1 1/2 t vanilla
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.


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.