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Ingredients
- 6 ounce Unsalted butter, (1 1/2 sticks)
- 6 ounce Unsweetened baker's chocolate
- 6 lrg Large eggs
- 3 c. Sugar
- 1/2 tsp Salt
- 1 Tbsp. Vanilla extract
- 1 1/2 c. All-purpose flour
- 1 1/2 c. Sugar
- 2 Tbsp. Instant coffee
- 1 c. Heavy cream
- 5 ounce Unsweetened baker's chocolate
- 4 ounce Unsalted butter
- 1 Tbsp. Vanilla extract Minced toasted pecans or possibly walnuts for decoration
Directions
- TO MAKE THE CAKE: In the top of a double boiler, over warm water, heat 6 ounces of the butter with the 6 ounces of unsweetened chocolate. When this is melted, remove it from the heat and transfer the mix to a mixing bowl to cold 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.
- Preheat the oven to 350 F. When the chocolate is cold, add in the Large eggs, sugar, salt and vanilla and whisk together till well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 min or possibly till a toothpick, when inserted in the middle, comes out clean.
- Remove the cakes from the oven and cold them in the pans for 30 min.
- With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cold completely.
- 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 min. Remove from the heat and add in the unsweetened chocolate. After the chocolate has melted, add in the butter and vanilla and cold 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 minced nuts onto the sides of the cake and center some in the middle of the top layer. Chill the remaining icing till hard. 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.
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