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31
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 • fibre 3g
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, 23cm 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
1
1
/
3
cups granulated sugar
2 teaspoons pure vanilla extract
150g 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 175°C. Grease two, 23cm
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
mix on Speed 5 to beat until light and creamy,
about 2½ to 3 minutes. Decrease speed to 3
and add eggs, one at a time, and the vanilla
extract, allowing each egg to fully incorporate
before adding the next. Scrape the entire bowl
as necessary.
Decrease speed to 2 and add
1
/
3
of the
reserved flour mixture to the bowl. Mix until
just combined. Add ½ of the buttermilk and
mix until fully incorporated. Scrape the entire
bowl. Repeat, ending with the flour.
Decrease speed to 1 and fold in the chocolate
mixture until just combined, scraping bowl one
last time.
Divide the batter evenly between the prepared
pans. Bake in preheated oven until a cake
tester comes out clean when inserted into the
centre, about 45 to 50 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 (based on 12 servings):
Calories 789 (48% from fat) • carb. 98g • pro. 12g
• fat 45g • sat. fat 29g • chol. 175mg • sod. 427mg
• calc. 59mg • fibre 6g
Coconut Cake
This moist, delicious cake with delicate flavour is
perfect for any special occasion.
Makes one, 2-layer cake; 12 servings
Nonstick cooking spray
3 cups unbleached, all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
16
tablespoons (2 sticks) unsalted butter,
cut into 2cm pieces, at room temperature
2 cups granulated sugar
3 large eggs
2 large yolks
½ teaspoon pure vanilla extract
½ teaspoon coconut extract
½ cup crème fraîche or sour cream
½ cup cream of coconut
1½ cups dried shredded coconut or
unsweetened coconut flakes
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