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32
before adding the next egg, about 15
seconds. Scrape down the entire bowl after
every other addition. Add the vanilla extract
and mix to fully incorporate. Continue to mix
on Speeds 3 to 4 until fully smooth, about
1½ to 2 minutes.
7.
Pour the batter into the cooled, prepared
crust.
8.
Drop melted chocolate onto cream cheese
mixture, ¼ cup at a time. Draw swirls with a
knife or spatula to create a marbled effect.
9.
Put cheesecake on the middle rack of the
preheated oven. Add more water to the
roasting pan if necessary.
10.
Bake until the edges of the cheesecake
start to pull away from the sides of the pan
and the center is slightly jiggly, about 45
minutes to 1 hour.
11.
Remove from oven and cool in pan on a
wire rack until completely cooled.
Refrigerate for 6 hours or longer before
serving.
TIP: The pan of water aids in the gentle baking
of the cheesecake and prevents any cracking.
Nutritional analysis per serving (based on 12 servings):
Calories 399 (49% from fat) • carb. 41g • pro. 10g • fat 22g
• sat. fat 13g • chol. 133mg • sod. 404mg • calc. 127mg
fiber 1g
Deep Chocolate Layer
Cake
Frost this moist chocolate cake with our
Cream Cheese Frosting on page 35.
Makes two 9-inch cakes; 16 servings
Nonstick cooking spray or unsalted
butter, softened
6 ounces bittersweet chocolate, chopped
¾ cup cocoa powder, Dutch process
2 teaspoons espresso powder
1 cup boiling water
2½ cups unbleached, all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon kosher salt
1 cup vegetable oil
1 cup buttermilk
4 large eggs, lightly beaten
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, and espresso powder into a small
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 soda, baking
powder, and salt into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix
on Speed 2 until evenly mixed.
4.
Combine the buttermilk, oil, eggs, and
vanilla into the cooled chocolate mixture.
5.
With the mixer 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 into pans on a
wire rack until cool to the touch. Cool cakes
completely before frosting.
Nutritional analysis per serving: Calories 345 (50% from fat)
carb. 41g • pro. 6g fat 21g • sat. fat 5g • chol. 47mg
sod. 227mg • calc. 30mg • fiber 3g
Golden Yellow Cake
This is the basic yellow cake everyone remembers
and loves, and is nearly as simple as making one
from a package. Pair with our Chocolate Frosting on
page 34 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
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