CAKE:

6 oz. unsalted butter
6 oz. unsweetened chocolate, chopped
6 eggs
3 c. sugar
1/2 tsp. salt
1 tbsp. vanilla extract
1 1/2 c. flour
1 1/2 c. chocolate chips

FROSTING:

1 1/4 c. sugar
1 c. heavy cream
5 oz. unsweetened chocolate, finely chopped
4 oz. unsalted butter
1 1/2 tsp. vanilla extract

This cake is best mixed by hand. Preheat oven to 350 degrees. Grease two 9 x 1 1/2 inch cake tins and line bottoms with wax or parchment paper. Melt the butter and chocolate together over simmering water. Cool to lukewarm.

In a large bowl, whisk together for 1 minute the eggs, sugar, salt, and vanilla. Whisk in the butter-chocolate mixture. Stir in the flour and chocolate chips. Pour batter into the prepared pans and bake for 30-35 minutes. Do not over bake. Cake tester should NOT come out clean. Cool on racks and remove from pans as soon as cooled. Wrap the layers well if not using the same day.

FROSTING: Combine sugar and cream in a small but deep, heavy square pan. Stirring, bring to a boil. Reduce the heat and simmer 6 minutes without stirring. Remove from the heat. Add the chopped chocolate and stir until melted and blended. Add the butter and vanilla. Whisk well. Chill until the mixture begins to thicken.