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"Killer" Cake and Frosting

"Killer" Cake


6 oz unsalted butter (1½ sticks) 6 oz unsweetened chocolate
6 eggs 3 cups sugar
½ tsp salt (¼ tsp if lightly salted butter used) 2 tsp vanilla
1½ cups flour 1½ cups semisweet chocolate chips


Melt butter and unsweetened chocolate over low heat and cool to lukewarm.  In a mixing bowl whisk eggs, sugar, salt and vanilla together just to combine.  Stir in flour, chocolate chips, and the butter-chocolate mix.

Pour into two 9 x 1.5 inch round, greased cake pans with removable bottoms (spring pans) or bottoms lined with waxed paper.  Bake at 350 degrees for 30 to 40 minutes.  You can tell when the cake is done by the puffiness on the top with a few circular cracks.  You can control the moistness of the cake by the amount of time it is baked.  It will be more cakelike and less fudgy if baked for the longer period of time.  Cool layers on racks and remove after 15 minutes.  Wrap them well if you are not frosting them the same day.

Don't expect a natural beauty.  Unfrosted, this is something of an ugly duckling with rough surfaces (which can be evened out with a serrated knife).  Don't look for fine crumbs.  Expect the chocolate chips to sink into the batter a little.  This is normal.


Elegant Fudge Frosting


1¼ cups sugar 1 cup heavy cream
2 tbsp instant coffee granules ½ cup unsalted butter
5 oz unsweetened chocolate (finely chopped) 1 tsp vanilla


Combine sugar, instant coffee, cream in small but deep heavy pot (mixture will boil up during cooking, hence the need for a deep pot).

Bring to a boil, stirring constantly.  Reduce heat.  Simmer six minutes without stirring.  Remove from heat.  Add chopped chocolate, stir to blend.  Stir in butter and vanilla.  Chill until mixture begins to thicken.  Beat until thick and creamy.  Can be rewhipped next day if left to stand and thicken.  Makes enough for one large cake.





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