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DESSERTS
BUTTER TO PREPARE THE PANS
2 CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
¾ TEASPOON (3.75 ML)
BAKING SODA
½ TEASPOON (2 ML) BAKING
POWDER
½ TEASPOON (2 ML) SALT
¾ CUP (175 ML) GRANULATED
SUGAR
¾ CUP (175 ML) BROWN SUGAR
5 OUNCES (145 G) BITTERSWEET
CHOCOLATE, CHOPPED
¾ CUP (175 ML) UNSWEETENED
COCOA POWDER
½ TABLESPOON (7 ML) ESPRESSO
POWDER
1 CUP (250 ML) BOILING WATER
1 CUP (250 ML) (½ POUND
(250 G) ; 2 STICKS) UNSALTED
BUTTER, MELTED AND COOLED
¾ CUP (175 ML) BUTTERMILK
3 LARGE EGGS
½ TABLESPOON (7 ML) PURE
VANILLA EXTRACT
Makes two 9-inch (23 cm) cakes (one 2- or 4-layer cake),
12 servings
Approximate preparation time: 15 minutes, plus 50 minutes
to bake, plus cooling time
Preheat oven to 350°F (180°C). Coat two 9-inch (23 cm) round
pans with butter and cut rounds of parchment paper to fi t the
bottoms of each pan.
Insert the large metal chopping blade into the large work bowl of
the Cuisinart
®
Food Processor. Add the fl our, baking soda, baking
powder, salt and sugars and pulse 10 times and then process for
20 seconds to sift.
Place the bittersweet chocolate, cocoa powder and espresso
powder into a small bowl and pour the boiling water over
ingredients and stir to combine; reserve.
With the machine running, slowly pour the butter through the feed
tube. Continue pouring the buttermilk, eggs, and vanilla through
the feed tube until ingredients are just combined. Pour the
chocolate mixture evenly over the batter and pulse to completely
incorporate.
Divide the batter evenly between the two prepared pans. Bake in
oven for 45 to 50 minutes, until a cake tester comes out just clean.
Let pans rest on cooling racks for 15 minutes. Remove cake from
pans but leave on the racks until completely cool. Once cool, cut
each layer in half horizontally to frost with Cream Cheese Frosting
and build a four-layer cake, or leave the layers as is and make a
thick two-layer cake.
Nutritional information per serving:
Calories 258 (23% from fat)
|
carb. 49g
|
pro. 6g
|
fat 7g
|
sat. fat 3g
|
chol. 54mg
|
sod. 224mg
|
calc. 38mg
|
fi ber 3g
DEEP CHOCOLATE LAYER CAKE
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
CREAM CHEESE FROSTING
Makes about 4¼ (1 L) cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the cream cheese,
butter, sugar and salt; pulse 2 to 3 times and then process until
smooth. Add the vanilla and sour cream and pulse to combine.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 84 (81% from fat)
|
carb. 3g
|
pro. 1g
|
fat 8g
|
sat. fat 5g
|
chol. 23mg
|
sod. 57mg
|
calc. 8mg
|
fi ber 0g
24 OUNCES (680 G) CREAM
CHEESE (ROOM TEMPERATURE),
EACH PACKAGE OF CREAM
CHEESE CUT INTO 6 PIECES
1½ CUPS (375 ML) (¾ POUND
(375 G) ; 3 STICKS) UNSALTED
BUTTER, ROOM TEMPERATURE
1²⁄
³
CUPS (400 ML)
CONFECTIONERS’ SUGAR,
SIFTED
¾ TEASPOON (3.75 ML) SALT
1 TEASPOON (5 ML) PURE
VANILLA EXTRACT
2 TEASPOONS (10 ML)
SOUR CREAM
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