Jane's "Killer Chocolate Kake"

Jane's "Killer Chocolate Kake"
Jane's "Killer Chocolate Kake"

Salty's Pastry Chef Jane GIbson made this cake for Matt and Anne's wedding. Rave reviews and worth all the steps!

Jane's "Killer Chocolate Kake"

Serves 16

Cake Ingredients

6 ounces unsalted butter
6 ounces unsweetened chocolate, chopped
6 eggs
3 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 and 1/2 cups flour
1 and 1/2 cups chocolate chips

Cake Directions
  1. Mix cake by hand (electric mixers beat in too much air).
  2. Preheat oven to 350 degrees.
  3. Grease two 9” by 1-1/2” cake tins and line bottoms with wax or parchment paper.
  4. Melt butter and unsweetened chocolate together in a double boiler over simmering water.
  5. Remove from heat and cool to lukewarm.
  6. In a large bowl, whisk together for 1 minute the eggs, sugar, salt and vanilla.
  7. Whisk in the butter-chocolate mixture.
  8. Stir in the flour and chocolate chips.
  9. Pour the batter into the prepared pans and bake for 30 -35 minutes.
  10. Do not over bake. cake tester should come out clean. Cool on racks and remove from pans as soon as cooled.
  11. Wrap the layers well if not using the same day.
Frosting Ingredients

1 1/4 cups sugar
2 tablespoon instant coffee
1 cup heavy cream
5 ounces unsweetened chocolate, finely chopped
4 ounces unsalted butter
1 1/2 teaspoon vanilla extract

Frosting Directions
  1. Combine sugar, coffee and cream in a deep, heavy saucepan.
  2. Stirring, bring to a boil.
  3. Reduce heat and simmer 6 minutes without stirring.
  4. Remove from heat.
  5. Add unsweetened chocolate and stir until melted and blended.
  6. Add the butter and vanilla. Whisk well.
  7. Chill until mixture begins to thicken. If made the day before, bring back to room temperature and beat until spreading consistency is smooth.
Final Assembly
  1. Put one cake layer bottom side up on a cake plate.
  2. Spread with 1/3 of the frosting. Top with second layer, also bottom side up.
  3. Trim excess crusty protrusions so it is smooth and can be frosted evenly.
  4. Pour all but 1/2 cup of the frosting on top of cake, spreading it over top and then sides.
  5. Put the reserved icing into a pastry bag fitted with a small star tip and pipe 16 rosettes around the top of the cake.
  6. Refrigerate if not serving immediately, but bring to room temperature before serving.
  7. Serve with lightly sweetened whipped cream.
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