Cuisinart SM-55BK Instruction Manual - Page 29

golden layer cake Very versatile, all-occasion cake. Makes two short 9-inch (23 cm) layers 500 ml 10 ml 2 ml 250 g 300 ml 3 2 10 ml 175 ml 2 cups cake flour 2 teaspoons baking powder ½ teaspoon salt ½ pound unsalted butter, at room temperature 1¼ cups granulated sugar large eggs large egg yolks 2 teaspoons pure vanilla extract ¾ cup buttermilk Preheat oven to 350°F (180°C). Butter and flour two 9-inch (23 cm) pans. Cut a circle of wax paper or parchment paper to fit the bottom inside of the pan. Place the circle inside the pan and butter and flour it as well. Sift the flour, baking powder, and salt together in a mixing bowl and reserve. Place the butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 to cream the butter, about 30 seconds. Add the sugar with the stand mixer running on speed 2. Mix until the sugar and butter are well creamed and light, about 2 minutes. Scrape the bowl and paddle and mix again for another 30 seconds. With the stand mixer running on speed 1, add the eggs and yolks, one at a time, making sure each is incorporated before adding the next. Mix in the vanilla. Scrape the bowl and paddle. With the stand mixer running on speed 1, add the dry ingredients and buttermilk alternately, beginning and ending with the dry ingredients. Increase to speed 2 and run for about 20 seconds. Scrape the bowl completely to make sure all ingredients are evenly incorporated. Pour batter evenly into prepared pans. Bake in preheated 350°F (180°C) oven for 30 to 35 minutes. The cakes should be slightly puffed and golden and a cake tester should come out clean. Allow to cool on a wire rack. Once cool to the touch, release cakes from pan and continue to cool completely on the wire rack before frosting. rich chocolate cake A delicious and rich chocolate cake for any special occasion. Makes one Bundt® cake 500 ml 5 ml 1 ml 2 ml 85 g 175 ml 5 ml 250 ml 250 ml 250 ml 250 ml 3 10 ml 175 ml 250 ml cooking spray 2 cups unbleached, all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 3 ounces unsweetened chocolate, chopped ¾ cup unsweetened cocoa powder 1 teaspoon espresso powder 1 cup boiling water 1 cup unsalted butter, at room temperature 1 cup granulated sugar 1 cup light brown sugar large eggs 2 teaspoons pure vanilla extract ¾ cup sour cream 1 cup semisweet chocolate chips Preheat oven to 350˚F (180°C). Coat a 12-cup (3 L) Bundt® pan with cooking spray. Sift the flour, baking powder, baking soda, and salt into a mixing bowl three times. Reserve. Place the chocolate, cocoa powder, and espresso powder in a small mixing bowl. Pour the boiling water over the mixture and stir so that the chocolate melts. This mixture will be very thick. Place butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2. Beat the butter for about 15 to 20 seconds. Add the sugars and continue to mix until the butter and sugars are light and fluffy, about 45 seconds. Add the eggs one at a time, mixing well between each addition. Add the vanilla. Spoon the chocolate mixture into the mixing bowl and mix well until ingredients are incorporated. Add 1⁄3 of the dry ingredients and press Fold until just incorporated. Add ½ of the sour cream and press Fold until just incorporated. Continue folding in the ingredients alternately, ending with the dry ingredients. Fold in chocolate chips. Pour batter into prepared pan. Bake 50 to 55 minutes in preheated 350°F (180°C) oven until a cake tester comes out clean. Place on a wire rack to cool. Cool completely before cutting. 56 57