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DESSERTS
b u t t er t o p r e p a r e the pans
2 c ups unblea ched,
all -pu r p o se flou r
¾ teas poo n bakinG so da
½ teaspoon bakinG
p o w de r
½ teas poo n table sal t
¾ cup Granu lated suGar
¾ cup liGht b r o w n suGar
5 ounces b it t e r sw e e t
choc ola te, c ho p p e d
¾ c ups u n s w e et e n e d c oco a
p o w de r
½ tablespo on es p r e s s o
p o w de r
1 cup boilinG w a t e r
1 c up (2 st ic ks; ½ pound)
uns alted b u t t e r, m e lt e d
and coo led
¾ cup b u t t e r m i l k
3 larGe eGGs
½ tablespo on pure v an il la
ex tra ct
Makes two 9-inch 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. Coat two 9-inch round pans with butter
and cut rounds of parchment paper to fit the bottoms of each pan.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the flour, baking soda,
baking powder, salt and sugars and pulse 10 times, then
process for 20 seconds to sift.
Put the bittersweet chocolate, cocoa powder and espresso
powder into a small bowl; 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
|
fiber 3g
DEEP CHOCOLATE LAYER CAKE
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
CREAM CHEESE FROSTING
Makes about 5½ 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):
Calories 84 (81% from fat)
|
carb. 3g
|
pro. 1g
|
fat 8g
|
sat. fat 5g
|
chol. 23mg
|
sod. 57mg
|
calc. 8mg
|
fiber 0g
28 ounces cream c h e e se
(room t em p e r at u r e ), eac h
pac kaGe of cr eam c h e e s e
cut i nto 6 p i e ce s
1½ c ups (¾ p oun d; 3 st ick s)
uns alted b u t t e r, room
t e m pe r a t ur e
2 c ups confec tio ners ’
suG ar , si f t e d
¾ teas poo n salt
1 teaspoo n pur e v an il la
ex tra ct
2 teaspoo ns so ur cream,
room t em p e r at u r e