Killer Fudge Cake
Instructions:
- TO MAKE THE CAKE
- 6 Ounce Unsalted butter; (1 1/2 sticks)
- 6 Ounce Unsweetened baker\'s chocolate
- 6 Large Eggs
- 3 Cup Sugar
- 1/2 Teaspoon Salt
- 1 Tablespoon Vanilla extract
- 1−1/2 Cup All−purpose flour
- FOR THE ICING
- 1−1/2 Cup Sugar
- 2 Tablespoon Instant coffee
- 1 Cup Heavy cream
- 5 Ounce Unsweetened baker\'s chocolate
- 4 Ounce Unsalted butter
- 1 Tablespoon Vanilla extract
- Chopped toasted pecans or walnuts for decoration
- TO MAKE THE CAKE:
- In the top of a double boiler, over hot water, melt 6 ounces of the butter with the 6 ounces of unsweetened chocolate.
- When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature.
- While the chocolate and butter are cooling, lightly butter the bottoms of two 9−inch round cake pans and line the bottoms with parchment baking paper.
- TO MAKE THE ICING:
- While the cakes are baking, prepare the icing. In a small saucepan combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate.
- After the chocolate has melted, add the butter and vanilla and cool to room temperature.
- TO PUT THE CAKE TOGETHER:
- Set one of the cakes top side up on a plate and cover with a bit of icing.
- Set the second layer upside down so the bottom is facing up and ice the top and sides.
- Pat the chopped nuts onto the sides of the cake and center some in the middle of the top layer.
- Refrigerate the remaining icing until firm.
- Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges.
- Store the cake in the refrigerator, but bring it back to room temperature before serving.