Deep Chocolate Layer Cake & Cream Cheese Frosting - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

DEEP CHOCOLATE LAYER CAKE
BUTTER TO PREPARE THE PANS
2 (500
CUPS ML
-
ALL PURPOSE FLOUR
¾ (3.75
TEASPOON
BAKING SODA
½ (2
TEASPOON
POWDER
½ (2
TEASPOON
¾ (175 )
CUP ML
SUGAR
¾ (175 )
CUP ML
5 (145
OUNCES
,
CHOCOLATE CHOPPED
¾ (175 )
CUP ML
COCOA POWDER
½
TABLESPOON
POWDER
1 (250 )
CUP ML
1 (250 ) (½
CUP ML
(250 ) ; 2
G STICKS
,
BUTTER MELTED AND COOLED
¾ (175 )
CUP ML
3
LARGE EGGS
½
TABLESPOON
VANILLA EXTRACT
24 (680
OUNCES
(
CHEESE ROOM TEMPERATURE
EACH PACKAGE OF CREAM
CHEESE CUT INTO
1½ (375
CUPS ML
(375 ) ; 3
G STICKS
,
BUTTER ROOM TEMPERATURE
1²⁄ ³ (400
CUPS ML
CONFECTIONERS
SIFTED
¾ (3.75
TEASPOON
1 (5
TEASPOON
VANILLA EXTRACT
2 (10
TEASPOONS
SOUR CREAM
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
Makes two 9-inch (23 cm) cakes (one 2- or 4-layer cake),
12 servings
) , to bake, plus cooling time
UNBLEACHED
Preheat oven to 350°F (180°C). Coat two 9-inch (23 cm) round
)
ML
pans with butter and cut rounds of parchment paper to fi t the
bottoms of each pan.
)
ML BAKING
Insert the large metal chopping blade into the large work bowl of
the Cuisinart
)
ML SALT
powder, salt and sugars and pulse 10 times and then process for
GRANULATED
20 seconds to sift.
Place the bittersweet chocolate, cocoa powder and espresso
BROWN SUGAR
powder into a small bowl and pour the boiling water over
)
G BITTERSWEET
ingredients and stir to combine; reserve.
With the machine running, slowly pour the butter through the feed
UNSWEETENED
tube. Continue pouring the buttermilk, eggs, and vanilla through
the feed tube until ingredients are just combined. Pour the
(7 )
ML ESPRESSO
chocolate mixture evenly over the batter and pulse to completely
incorporate.
BOILING WATER
Divide the batter evenly between the two prepared pans. Bake in
POUND
oven for 45 to 50 minutes, until a cake tester comes out just clean.
)
UNSALTED
Let pans rest on cooling racks for 15 minutes. Remove cake from
pans but leave on the racks until completely cool. Once cool, cut
BUTTERMILK
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
(7 )
ML PURE
thick two-layer cake.
Nutritional information per serving:
Calories 258 (23% from fat)
sat. fat 3g
CREAM CHEESE FROSTING
)
G CREAM
Makes about 4¼ (1 L) cups
),
6
PIECES
Insert the large metal chopping blade into the large work bowl
) (¾
POUND
of the Cuisinart
)
UNSALTED
butter, sugar and salt; pulse 2 to 3 times and then process until
smooth. Add the vanilla and sour cream and pulse to combine.
)
' ,
SUGAR Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 84 (81% from fat)
)
ML SALT
sat. fat 5g
)
ML PURE
)
ML
Approximate preparation time: 15 minutes, plus 50 minutes
® Food Processor. Add the fl our, baking soda, baking
| |
chol. 54mg sod. 224mg
Approximate preparation time: 10 minutes
® Food Processor. Add the cream cheese,
| |
chol. 23mg sod. 57mg
| | |
carb. 49g pro. 6g fat 7g
|
calc. 38mg
| | |
carb. 3g pro. 1g fat 8g
| |
calc. 8mg fi ber 0g
DESSERTS
|
|
fi ber 3g
|
44