Killer Chocolate Brownie Cake (Original Author David Beale)

• cake
• 6 ounces butter
• 6 ounces unsweetened chocolate, chopped
• 6 eggs
• 3 cups sugar
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 1 teaspoon butter flavoring
• 1 1/2 cups flour
• 1 1/2 cups chocolate chips
• frosting
• 1 1/4 cups sugar
• 2 tablespoons instant coffee
• 1 cup heavy cream
• 5 ounces unsweetened chocolate, finely chopped
• 4 ounces butter
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon butter flavoring

1. 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 minute eggs, sugar, salt + vanilla and butter flavoring. Whisk in butter-chocolate mixture. Stir in the flour + chocolate chips. Pour batter into pans + bake for 30-35 minute (Do not over bake. Cake tester should not come out clean) Cool on racks + remove from pans as soon as cooled.
2. 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.

cake, butter, chocolate, eggs, sugar, salt, vanilla, butter, flour, chocolate chips, frosting, sugar, instant coffee, heavy cream, chocolate, butter, vanilla, butter

Taken from www.food.com/recipe/killer-chocolate-brownie-cake-original-author-david-beale-229949 (may not work)