Deep Chocolate Layer Cake - Cuisinart EVOLUTIONX RHM-100 Instruction/Recipe Booklet

2 teaspoons pure vanilla extract
½ cup fresh (or frozen, thawed)
cranberries or blueberries for
topping, optional
1 . Preheat oven to 350°F with the rack in
the middle position . Lightly coat a 9-inch
square baking pan with nonstick cooking
spray and line with parchment paper;
reserve .
2 . Put the butter and both chocolates into
a heatproof bowl and place over a pot
of simmering water . Once the butter/
chocolate mixture is almost completely
melted, stir in cocoa powder and espresso
powder . When chocolate is completely
melted, stir in flour and salt; set aside to
cool to room temperature .
3 . Put the eggs into a large mixing bowl .
Using the beaters, beat the eggs, on
Speed 2, to break them up slightly, then
gradually add the sugar . Increase to
Speed 3 and mix until light and thickened,
about 2 to 3 minutes . Add the vanilla
extract and mix until well combined . Add
the cooled chocolate mixture into the egg
mixture and gently mix on Speed 2, until
the batter is no longer streaky, but be sure
not to add too much air . Pour the batter
into prepared pan . Tap pan on the counter
a few times to remove any air bubbles .
Top with the cranberries or blueberries,
if using .
4 . Bake in the preheated oven for 25 to 30
minutes, or until edges are just dry . Cool
completely before cutting and serving .
Nutritional information per brownie
(without berries):
Calories 249 (54% from fat) • carb. 28g
• pro. 3g • fat 16g • sat. fat 10g • chol. 57mg
• sod. 120mg • calc. 12mg • fiber 2g

Deep Chocolate Layer Cake

Frost this moist chocolate cake with our
Cream Cheese Frosting on page 16.
Makes two 9-inch cakes (16 servings)
Unsalted butter, softened, or
nonstick cooking spray
6 ounces bittersweet chocolate,
chopped
¾ cup cocoa powder, Dutch process,
sifted
2 teaspoons espresso powder
½ teaspoon baking soda
1 cup boiling water
2½ cups unbleached, all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup vegetable oil
1 cup buttermilk, room temperature
4 large eggs, lightly beaten, room
temperature
2 teaspoons pure vanilla extract
1 . Preheat oven to 350°F with the rack in
the middle position . Grease two 9-inch
round cake pans with cooking spray or
softened butter and line the bottoms with
parchment paper . Reserve .
2 . Put the bittersweet chocolate, cocoa
15
powder, espresso powder, and baking
soda into a medium bowl and pour the
boiling water over the ingredients . Stir
until chocolate has melted . Cool to room
temperature and reserve .
3 . Put the flour, sugars, baking powder,
and salt into a large mixing bowl . Mix on
Speed 1 for about 30 seconds, or until
fully combined; reserve .
4 . Using Speeds 1 to 2, mix the oil,
buttermilk, eggs, and vanilla extract into
the cooled chocolate mixture .
5 . While mixing on Speed 2, slowly add the
liquid mixture to the dry ingredients . Mix
until smooth, about 1 minute, stopping as
necessary to scrape entire bowl .
6 . Divide the batter evenly between the
prepared pans . Bake in preheated oven
until a cake tester comes out clean when
inserted into the center, about 30 to 35
minutes .
7 . Remove from oven and cool in pans on a
wire rack until cool to the touch . Cool
cakes completely before frosting .
Nutritional information per serving (unfrosted):
Calories 345 (50% from fat) • carb. 41g
• pro. 6g • fat 21g • sat. fat 5g • chol. 47mg
• sod. 195mg • calc. 31mg • fiber 3g
Cream Cheese Frosting
A classic cream cheese frosting, perfect
for a variety of cakes, especially carrot
and chocolate.
Makes about 5 cups