COMMISSARY CHOCOLATE CHIP FUDGE CAKE (KILLER CAKE)

COMMISSARY CHOCOLATE CHIP FUDGE CAKE (KILLER CAKE) image

Yield 16 people

Number Of Ingredients 16

Cake:
6 ounces unsalted butter (1 1/2 sticks)
6 ounces unsweetened chocolate(chopped)
6 eggs
3 cups sugar
1/2 teaspoon salt (or 1/4 teaspoon if lightly salted butter is used)
1 tbsp vanilla extract
1 1/2 cups flour
1 1/2 cups semisweet chocolate chips
Frosting:
1 1/4 cups sugar
2 tbsp instant coffee
1 cup heavy cream
5 oz unsweetened chocolate (finely chopped)
4 oz unsalted butter (1 stick)
1 1/2 tsp vanilla

Steps:

Preheat oven to 350 degrees. Grease two 9 x 1 1/2 cake tins and line the bottoms with wax or parchment paper. Cake: Melt butter and chocolate together over simmering water. Cool to lukewarm. In a large bowl wisk together for 1 minute the eggs, sugar, salt, and vanilla. Whisk in the butter chocolate mixture. Stir in the flour and chocolate chips. Pour the batter into the preparred pans and bake for 30-35 minutes. Do not over bake, a cake tester should NOT come out clean. Cool on racks in the pans. Remove them from the pans as soon as cooled. If not using right away, wrap them up. Frosting: Combine sugar coffee and cream in a small but deep, heavy sauce pan. Stirring, bring to a boil. Reduce the heat and simmer six 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. If made the day before, bring the frosting back to room temperature and beat it until it is spreading consistency. Assembly: Put one cake layer bottom side up on a cake plate. Spread with one third of the frosting. Top with the second layer also bottom side up. Trim the circumfrence of the cake of excess crusty protrusions so it is smooth and can be frosted evenly. Pour all but one half of the frosting on top, spreading it over the top and on the sides. Refridgerate if not serving immediately but bring to room temperature before serving.