32
33
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
center, 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 • fiber 6g
Coconut Cake
This moist, delicious cake with delicate flavor is
perfect for any special occasion.
Makes one, 2-layer cake; 12 servings
Nonstick cooking spray
3
cups (750 ml) unbleached, all-purpose
flour
1
teaspoon (5 ml) baking powder
½
teaspoon (2 ml) baking soda
½
teaspoon (2 ml) kosher salt
16
tablespoons (240 ml or 2 sticks) unsalted
butter, cut into 1-inch pieces, at room
temperature
2
cups (500 ml) granulated sugar
3
large eggs
2
large yolks
½
teaspoon (2 ml) pure vanilla extract
½
teaspoon (2 ml) coconut extract
½
cup (125 ml) crème fraîche or sour
cream
½
cup (125 ml) cream of coconut
1½
cups (375 ml) dried shredded coconut or
unsweetened coconut flakes
Preheat oven to 325°F (162°C). Coat two,
9-inch round pans with cooking spray and line
with parchment paper. Coat the parchment
paper with nonstick cooking spray; reserve.
Sift the flour, baking powder, baking soda and
salt together in a small bowl. Reserve.
Put the butter into the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on
Speed 2 to soften. Add the sugar and increase
speed to 5 to cream until light and fluffy, about
2½ to 3 minutes. Scrape the entire bowl well.
Reduce speed to 3 and add the eggs and
yolks one at a time until each is fully
incorporated before adding the next. Scrape
the entire bowl after every other addition. Add
the extracts and mix until incorporated. Scrape
the entire bowl.
Reduce speed to 2 and add
1
/
3
of the reserved
flour mixture; mix until incorporated. Add the
crème fraîche and mix until incorporated.
Repeat, adding flour mixture and the cream of
coconut, ending with the flour mixture. Scrape
the entire bowl as necessary.
Reduce speed to 1 and fold in the shredded or
flaked coconut until fully incorporated. Spoon
the batter evenly between the two prepared
pans.
Bake until a cake tester comes out clean when
inserted into the center, about 40 to 45
minutes.
Remove from oven, cool in pans on a wire rack
until cool to touch and then invert cakes onto a
wire rack to cool completely before frosting.
TIP:
This is a very versatile cake. To make a
layer cake, cut each cake in half horizontally
and frost using your favorite frosting. One
frosting that works extremely well is the Swiss
Buttercream (page 36) for both between layers
and the outside of the cake. To be even more
extravagant, frost with the buttercream, but fill
two of the layers with Chocolate Glaze/
Ganache (page 38) made with semisweet
chocolate. To finish, sprinkle the top of the
cake with dried coconut.
Nutritional analysis per serving (based on 12 servings):
Calories 489 (41% from fat) • carb. 67g • pro. 5g • fat 22g
• sat. fat 16g • chol. 124mg • sod. 195mg
• calc. 18mg • fiber 1g
Chocolate Marble
Cheesecake
Ribbons of semisweet chocolate cheesecake are
swirled throughout a classic cheesecake on top of a
chocolate brownie cookie crust.
Makes one, 10-inch cake; 12 servings
For the crust:
6
tablespoons (90 ml or ¾ stick) unsalted
butter, cut into 1-inch (2.5 cm) pieces
and at room
temperature
1
cup (250 ml) unbleached, all-purpose
flour
¼
cup (60 ml) packed brown sugar
3
tablespoons (45 ml) unsweetened cocoa
powder
1
large egg yolk
½
teaspoon (2 ml) pure vanilla extract
For the filling:
2½
pounds (1125 g) low-fat cream cheese, at
room temperature
1¼
cups (310 ml) granulated sugar
5
large eggs, at room temperature
2
tablespoons (30 ml) pure vanilla extract
8
ounces (250 g) semisweet chocolate,
melted and cooled
Preheat oven to 350°F (176°C). Lightly coat a
10 x 3-inch springform pan with cooking spray.
Line the outside of the pan with heavy-duty
aluminum foil; reserve.
Put all the crust ingredients into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 until fully combined, about
2 minutes.
Transfer to prepared pan and flatten to evenly
cover the bottom and about ½ inch up the
sides. Use the bottom of a drinking glass or
measuring cup to tamp down firmly.
Bake on middle rack for 8 to 10 minutes.
Remove and allow to cool. When baked crust
is removed from oven, put a large roasting pan
on the lowest rack in the oven and fill with 2 to
3 inches of water; this aids in the gentle baking
of the cheesecake and prevents any cracking.
While the crust is cooling, prepare the filling.
Wipe out the Cuisinart
®
mixing bowl and add
the cream cheese. Leave the flat mixing paddle
in place and mix on Speed 2 until just smooth,
about 1 minute. Add sugar, ¼ cup (60 ml) at a
time, and mix until completely smooth. Scrape
down the entire bowl after every other addition.
Once cream cheese and sugar are completely
smooth, add the eggs, one at a time, allowing
each to fully incorporate before adding the next
egg. Scrape the entire bowl after every other
addition. Add the vanilla extract and mix to
fully incorporate. Continue to mix on Speed 2
until fully smooth, about 1½ to 2 minutes. Pour
all except approximately 1½ cups (375 ml) of
the batter into the cooled, prepared crust.
Reattach the mixing bowl to the Cuisinart
®
Stand Mixer. On Speed 2, mix in the melted
and cooled chocolate mixture. Drop chocolate
mixture onto cream cheese mixture, ¼ cup
(60 ml) at a time. Draw swirls with a knife or
spatula to create a marbled effect.
Put cheesecake on the middle rack. Add more
water to the roasting pan if necessary.
Bake the cheesecake until the edges of the
cheesecake start to pull away from the sides
of the pan and the center is slightly jiggly,
about 1 hour and 15 minutes. Remove from
oven and cool in pan on a wire rack until
completely cooled. Refrigerate for 6 hours or
longer before serving.
Nutritional analysis per serving (based on 12 servings):
Calories 507 (48% from fat) • carb. 53g • pro. 12g
• fat 28g • sat. fat 17g • chol. 159mg • sod. 475mg
• calc. 160mg • fiber 2g:
