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31
Berries and Cream Frosting
The flavor, and color, can be adjusted by the
number of freeze-dried berries that are used
in the recipe. Start with ½ cup and then add
more as desired.
Makes about 3 cups, enough to frost one
9-inch layer cake (16 servings)
8 tablespoons (1 stick) unsalted
butter, cut into 8 pieces, room
temperature
4 ounces cream cheese, cut into
4 pieces, room temperature
4 cups (1 pound) confectioners’
sugar, sifted
¼ teaspoon kosher salt
¼ cup whole milk or heavy cream
2 tablespoons light corn syrup
(optional, if a shiny finish is desired)
½ cup freeze-dried berries, preferably
raspberries or strawberries, or a
mix of the two, finely ground (using
a spice grinder works best for this
task) and sifted
1. Put the butter and cream cheese into a
large mixing bowl. Using the beaters, mix
on Speeds 2 to 4 to lighten and combine,
about 2 minutes. Add the confectioners’
sugar and salt and mix until fully
combined, about 1 minute.
2.
While mixing on Speed 1, gradually add
the milk (or cream) and continue to mix
until lightened. If using light corn syrup,
mix in at this time as well, using Speed 1.
3.
Add the finely ground, sifted berries and mix
to desired consistency. Use immediately.
NOTE: If not using immediately, cover with
a damp towel and plastic wrap and keep at
room temperature until ready to use.
Nutritional information per serving (3 tablespoons):
Calories 214 (34% from fat) • carb. 35g • pro. 1g
fat 8g • sat. fat 5g • chol. 23mg • sod. 62mg
calc. 6mg • fiber 0g
Deep Chocolate Layer Cake
Frost this moist chocolate cake with our
Cream Cheese Frosting on page 32.
Makes two 9-inch cakes (16 servings)
Unsalted butter, softened,
or nonstick cooking spray
6 ounces bittersweet chocolate,
chopped
¾ cup cocoa powder, Dutch process,
sifted
2 teaspoons espresso powder
½ teaspoon baking soda
1 cup boiling water
2½ cups unbleached, all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup vegetable oil
1 cup buttermilk, room temperature
4 large eggs, lightly beaten,
room temperature
2 teaspoons pure vanilla extract
1. Preheat oven to 350°F with the rack in
the middle position. Grease two 9-inch
round cake pans with cooking spray or
softened butter and line the bottoms with
parchment paper. Reserve.
2.
Put the bittersweet chocolate, cocoa
powder, espresso powder, and baking
soda into a medium bowl and pour the
boiling water over the ingredients. Stir
until chocolate has melted. Cool to room
temperature and reserve.
3.
Put the flour, sugars, baking powder, and
salt into a large mixing bowl. Using the
beaters, mix on Speed 2 until fully
combined, a minimum of 30 seconds.
Reserve.
4.
Using Speed 2, mix the oil, buttermilk,
eggs, and vanilla extract into the cooled
chocolate mixture.
5.
While mixing on Speed 2, slowly add the
liquid mixture to the dry ingredients. Mix
until smooth, about 1 minute, stopping as
necessary to scrape entire bowl.
6.
Divide the batter evenly between the
prepared pans. Bake in preheated oven
until a cake tester comes out clean when
inserted into the center, about 30 to 35
minutes.
7.
Remove from oven and cool in pans on a
wire rack until cool to the touch. Cool
cakes completely before frosting.
Nutritional information per serving (unfrosted):
Calories 345 (50% from fat) carb. 41g • pro. 6g
fat 21g • sat. fat 5g • chol. 47mg • sod. 195mg
calc. 31mg • fiber 3g
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