Killer Birthday Cake
A very special birthday requires a very special cake and Killer Cake was definitely it. It was Rob’s (the LOML) birthday and this cake is way over the top: dense and slightly chewy and chocolaty. I got started and melted the butter and chocolate in a double boiler
Just look at how thick and rich this is. There are spice (box mix) cupcakes off in the distance awaiting orange-vanilla frosting. Special request from the birthday boy. How could I refuse?
Birthday delights, wishes to be made and cake waiting to be devoured.
In the end, the birthday boy was happy and ready to celebrate the year ahead.
Chocolate Chip Fudge Cake
- 6 ounces unslated butter
- 6 ounces unsweetened chocolate, chopped
- 6 eggs
- 3 cups sugar
- 1/2 teaspoon salt
- 1 Tablespoon vanilla extract
- 1 1/2 cups flour
- 1 1/2 cups chocolate chips
- 1 1/4 cups sugar
- 2 Tablespoons instant coffee
- 1 cup heavy cream
- 5 ounces unsweetened chocolate, finely chopped
- 4 ounces unsalted butter
- 1 1/2 teaspoons vanilla extract
This cake is best mixed by hand. Preheat the oven to 350 degrees. Grease two 9″ x 1 1/2″ cake pans and line the bottoms with parchment paper. Melt the butter and chocolate together over simmering water (double boiler). Cool to lukewarm. In a large bowl, whisk the eggs, sugar, salt and vanilla together for one minute. 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 overbake – the cake tester should not come out clean. Cool on racks and remove from pans as soon as cooled.
Combine the sugar, coffee and cream in a 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.
Put one cake layer bottom-side up on a large plate. Spread with 1/3 of the frosting. Top with the second layer, also bottom-side up. Trim the outside edges of the cake so it is smooth. Pour all but 1/2 cup of the frosting on top of the cake, spreading it over the top and then the sides.
Credit: The Frog Commissary Cookbook