Deep Chocolate Layer Cake & Cream Cheese Frosting - Cuisinart FP-14BK - 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
¾ (175
CUP ML
COCOA POWDER
½
TABLESPOON
POWDER
1 (250
CUP ML
1 (250
CUP ML
(250 ) ; 2
G
,
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
,
BUTTER ROOM TEMPERATURE
1²∕ ³ (400
CUPS ML
' ,
ERS SUGAR
¾ (3.75
TEASPOON
1 (5
TEASPOON
VANILLA EXTRACT
2
TEASPOONS
,
CREAM ROOM TEMPERATURE
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
) ,
UNBLEACHED
)
ML
)
ML BAKING
)
ML SALT
)
GRANULATED
)
BROWN SUGAR
)
G BITTERSWEET
CHOPPED
)
UNSWEETENED
(7 )
ML ESPRESSO
)
BOILING WATER
) (½
POUND
)
STICKS UNSALTED
)
BUTTERMILK
(7 )
ML PURE
CREAM CHEESE FROSTING
)
G CREAM
),
6
PIECES
) (¾
POUND
)
STICKS UNSALTED
) -
CONFECTION
SIFTED
)
ML SALT
)
ML PURE
(10 )
ML SOUR
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)
|
sat. fat 3g chol. 54mg
Makes about 5½ (1.30 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)
|
sat. fat 5g chol. 23mg
| |
carb. 49g pro. 6g
| |
sod. 224mg calc. 38mg
| |
carb. 3g pro. 1g
| |
sod. 57mg calc. 8mg
DESSERTS
| |
fat 7g
|
fi ber 3g
| |
fat 8g
|
fi ber 0g
46