Very versatile, all-occasion cake.
golden
layer cake
Preheat oven to 350°F (180°C). Butter and flour two
9-inch (23 cm) pans. Cut a circle of wax paper or
parchment paper to fit the bottom inside of the pan.
Place the circle inside the pan and butter and flour it
as well.
Sift the flour, baking powder, and salt together in a
mixing bowl and reserve.
Place the butter in the Cuisinart
™
mixing bowl. Insert
the flat mixing paddle. Turn to speed 2 to cream the
butter, about 30 seconds. Add the sugar with the stand
mixer running on speed 2. Mix until the sugar and
butter are well creamed and light, about 2 minutes.
Scrape the bowl and paddle and mix again for another
30 seconds. With the stand mixer running on speed
1, add the eggs and yolks, one at a time, making sure
each is incorporated before adding the next. Mix in the
vanilla. Scrape the bowl and paddle. With the stand
mixer running on speed 1, add the dry ingredients and
buttermilk alternately, beginning and ending with the
dry ingredients. Increase to speed 2 and run for about
20 seconds. Scrape the bowl completely to make sure
all ingredients are evenly incorporated.
Pour batter evenly into prepared pans.
Bake in preheated 350°F (180°C) oven for 30 to 35
minutes. The cakes should be slightly puffed and
golden and a cake tester should come out clean.
Allow to cool on a wire rack. Once cool to the touch,
release cakes from pan and continue to cool completely
on the wire rack before frosting.
500 ml 2 cups cake flour
10 ml
2 teaspoons baking powder
2 ml
½ teaspoon salt
250 g
½ pound unsalted butter,
at room temperature
300 ml 1¼ cups granulated sugar
3
large eggs
2
large egg yolks
10 ml
2 teaspoons pure vanilla
extract
175 ml ¾ cup buttermilk
Makes two short 9-inch (23 cm) layers
A delicious and rich chocolate cake for any special occasion.
rich
chocolate cake
Preheat oven to 350˚F (180°C). Coat a 12-cup (3 L)
Bundt
®
pan with cooking spray.
Sift the flour, baking powder, baking soda, and salt into
a mixing bowl three times. Reserve.
Place the chocolate, cocoa powder, and espresso
powder in a small mixing bowl. Pour the boiling water
over the mixture and stir so that the chocolate melts.
This mixture will be very thick.
Place butter in the Cuisinart
™
mixing bowl. Insert the
flat mixing paddle. Turn to speed 2. Beat the butter for
about 15 to 20 seconds. Add the sugars and continue
to mix until the butter and sugars are light and fluffy,
about 45 seconds. Add the eggs one at a time, mixing
well between each addition. Add the vanilla. Spoon the
chocolate mixture into the mixing bowl and mix well
until ingredients are incorporated. Add
1
⁄
3
of the dry
ingredients and press Fold until just incorporated. Add
½ of the sour cream and press Fold until just incorpo-
rated. Continue folding in the ingredients alternately,
ending with the dry ingredients. Fold in chocolate chips.
Pour batter into prepared pan. Bake 50 to 55 minutes
in preheated 350°F (180°C) oven until a cake tester
comes out clean. Place on a wire rack to cool. Cool
completely before cutting.
cooking spray
500 ml 2 cups unbleached,
all-purpose flour
5 ml
1 teaspoon baking powder
1 ml
¼ teaspoon baking soda
2 ml
½ teaspoon salt
85 g
3 ounces unsweetened
chocolate, chopped
175 ml ¾ cup unsweetened cocoa
powder
5 ml
1 teaspoon espresso powder
250 ml 1 cup boiling water
250 ml 1 cup unsalted butter,
at room temperature
250 ml 1 cup granulated sugar
250 ml 1 cup light brown sugar
3
large eggs
10 ml
2 teaspoons pure vanilla
extract
175 ml ¾ cup sour cream
250 ml 1 cup semisweet chocolate
chips
Makes one Bundt
®
cake
