Cuisinart SM-50 Recipe - Page 20

refrigerator for about 30 minutes while preparing the Simple Chocolate Mousse. Spoon chocolate mousse over set glaze/ ganache layer and refrigerate again, at least 30 minutes or overnight. Before serving, make Whipped Cream and spoon over the chocolate cream pie. Sprinkle with chocolate curls and serve immediately. Nutritional analysis per serving (based on 12 servings): Calories 902 (78% from fat) • carb. 44g • pro. 4g • fat 2g • sat. fat 49g • chol. 230mg • sod. 150mg • calc. 60mg • fiber 3g Pour half of the batter into each of the prepared pans. Bake until cakes are golden, edges start to pull away from the sides of the pan and a cake tester comes out clean when inserted in the center, about 25 to 30 minutes. Remove from oven, cool in pans on a wire rack until cool to touch and then transfer cakes to a wire cooling rack to cool completely before frosting. Nutritional analysis per serving (1 slice based on 12 servings): Calories 396 (45% from fat) • carb. 51g • pro. 5g • fat 20g • sat. fat 2g • chol. 32mg • sod. 462mg • calc. 396mg • fiber 1g Golden Yellow Cake This is the basic yellow cake everyone remembers and loves, and its nearly as simple as making one from a package. Pair with our Chocolate Frosting on page 35 to make a great cake for any occasion. Makes two, 9-inch layers; 12 servings Nonstick cooking spray 3 cups cake flour, not self-rising 1 tablespoon baking powder 2 teaspoons baking soda ½ teaspoon kosher salt 2 large eggs, plus 2 yolks 11/3 cups granulated sugar 2 teaspoons pure vanilla extract 1 cup vegetable oil 1½ cups buttermilk Preheat oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray, and line with parchment paper. Reserve. Sift flour, baking powder, baking soda and salt together in a medium mixing bowl. Reserve. Put the eggs and sugar into the Cuisinart® mixing bowl. Mix on Speed 6 until light and fluffy, about 2 minutes. Add the vanilla extract and mix until incorporated. Decrease speed to 2 and gradually add the oil. Increase to Speed 4 and mix until fully incorporated, about 1 minute. Scrape entire bowl. Add /1 3 of the reserved dry ingredients to the bowl and mix until incorporated. Add ½ of the buttermilk and mix until incorporated. Repeat, ending with the dry mixture. Scrape entire bowl as necessary. Deep Chocolate Layer Cake Frost this rich chocolate cake with our Cream Cheese Frosting on page 35. Makes two, 9-inch cakes; 12 servings Unsalted butter, softened for greasing pans 2 cups unbleached, all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon kosher salt 5 ounces bittersweet chocolate, chopped ¾ cup unsweetened cocoa powder 1½ teaspoons instant espresso powder 1 cup boiling water 1 cup vegetable oil ¾ cup granulated sugar ¾ cup brown sugar 3 large eggs 1½ teaspoons pure vanilla extract ¾ cup buttermilk Preheat oven to 350°F. Grease two, 9-inch round pans with butter and line with parchment paper. Reserve. Sift the flour, baking soda, baking powder and salt together in a medium mixing bowl. Reserve. Put the bittersweet chocolate, cocoa powder and espresso powder into a small bowl and pour the boiling water over the ingredients. Stir to combine until melted; reserve. Put the butter and sugars into the Cuisinart® mixing bowl. Attach the flat mixing paddle and 31