18
4
ounces cream cheese, cut into 4
pieces, room temperature
4
cups (1 pound) confectioners’ sugar,
sifted
¼
teaspoon sea 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. Mix on Speeds 2 to 4
to lighten and combine, about 2 minutes.
Add the confectioners’ sugar and salt and
mix on Speed 1 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, 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 at room
temperature until ready to use.
Nutritional information per serving (¼ cup):
Calories 286 (34% from fat) • carb. 46g • pro. 1g
fat 11g • sat. fat 7g • chol. 31mg • sod. 83mg
calc. 8mg • fiber 0g
Deep Chocolate Layer Cake
Frost this moist chocolate cake with our
Cream Cheese Frosting, which follows.
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. 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. Remove
from pans and cool cakes completely
before frosting.
Nutritional information per serving:
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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