• Active Time 1h 10m
  • Total Time 1h 10m
  • Rating ****

Makes one 9-in cake (Serves 8)


  • To Make the Cake:
  • 6 ounces (1 1/2 sticks) unsalted butter
  • 6 ounces unsweetened chocolate
  • 6 large eggs
  • 3 cups sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • For the Icing:
  • 1 1/2 cups sugar
  • 2 tablespoons instant coffee powder
  • 1 cup heavy cream
  • 5 ounces unsweetened chocolate
  • 4 ounces unsalted butter
  • 1 tablespoon vanilla extract
  • Chopped toasted pecans or walnuts for decoration


TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 ounces of the butter with the 6 ounces of unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool 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 degrees F. When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle, comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each cake from the pans and turn them out onto a cake rack to cool 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 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool 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 chopped nuts onto the sides of the cake and center some in the middle of the top layer. Refrigerate the remaining icing until firm. 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 1851

nutrition information per serving

1295 calories; 65g total fat; 278mg cholesterol; 216mg sodium; 181g carbohydrates; 7g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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