Instructions: Melt butter, stir in cocoa powder, and set aside to cool.

Using electric mixer, beat eggs for 3 minutes, then gradually add sugar, beating 2 to 3 minutes more. Stir in butter/chocolate mixture. Gently fold in flour, walnuts and salt; dont beat.

Pour batter into two greased and floured 9-inch-round cake pans with 2-inch-high sides.

Bake in a preheated 350F oven for 20 to 25 minutes, or until a cake tester inserted in center of cake comes out clean; do not overbake.

Cool cake in pans 5 minutes, then turn onto wire racks to cool completely.

Whip cream until it begins to thicken, 2 to 3 minutes. Gradually beat in brown sugar, confectioners sugar and instant coffee. Continue beating until stiff peaks form.

Spread whipped cream atop one cake layer, top with the second layer, and use remaining cream to completely cover top and sides of cake. Garnish the top of the cake with chocolate chips or sprinkles. Refrigerate at least 1 hour, or overnight, before serving.

Serves 12 to 15

NOTES : Of all the birthday cakes Ive made for friends and colleagues over the years, this is the one most requested. It isnt low-calorie, low-sugar, low-fat or low-cholesterol, but your birthday is the one day of the year you shouldnt count. Enjoy!

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