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36
Prepare and bake Cookie Crumb Crust. Let cool
while preparing Chocolate Glaze/Ganache.
Pour chocolate glaze/ganache into the cookie
crumb crust and spread evenly; let set in the
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
CAKES AND CUPCAKES
Golden Yellow Cake
This is the basic yellow cake everyone remembers
and loves, and it is nearly as simple as making one
from a package. Pair with our Chocolate Frosting on
page 42 to make a great cake for any occasion.
Makes two 9-inch layers; 12 servings
Unsalted butter, softened, for greasing
pans
3 cups cake flour, not self-rising
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon fine sea salt
2 large eggs, plus 2 yolks, room temperature
1¹⁄
³
cups granulated sugar
2 teaspoons pure vanilla extract
1 cup vegetable oil
1½ cups buttermilk, room temperature
Preheat oven to 350°F. Coat two 9-inch round
cake pans with the softened butter and line with
parchment paper. Reserve.
Put the flour, baking powder, baking soda, and
salt in the Cuisinart
®
mixing bowl. Attach the
chef’s whisk and select the MIXING setting and
the DRY INGREDIENT MIXING program to
combine the ingredients. Remove and reserve
in a separate bowl.
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
containing the wet ingredients and mix until
incorporated. Add ½ of the buttermilk and mix
until incorporated. Repeat, ending with the dry
mixture. Scrape entire bowl as necessary.
Pour half of the batter into each of the prepared
pans. Bake until cakes are golden, the 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
Deep Chocolate
Layer Cake
Frost this rich chocolate cake with our Cream
Cheese Frosting on page 42.
Makes two 9-inch cakes; 12 servings
Unsalted butter, softened, for greasing
pans
5 ounces bittersweet chocolate, chopped
¾ cup unsweetened cocoa powder
1½ teaspoons instant espresso powder
¾ teaspoon baking soda
1 cup boiling water
2 cups unbleached, all-purpose flour
¾ cup granulated sugar
¾ cup brown sugar
½ teaspoon baking powder
½ teaspoon fine sea salt
1 cup vegetable oil
¾ cup buttermilk, room temperature
3 large eggs, room temperature
1½ teaspoons pure vanilla extract
Preheat oven to 350°F. Grease two 9-inch round
cake pans with butter and line with parchment
paper. Reserve.
Put the bittersweet chocolate, cocoa powder,
espresso powder, and baking soda into a
medium bowl and pour the boiling water over
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