User Guide
11
Recipes
Chocolate Velvet Layer Cake
2 cups (500 ml) cake flour
1/2 cup (125 ml) unsweetened baking cocoa
2 teaspoons (10 ml) baking soda
1/4 teaspoon (1.25 ml) salt
10 tablespoons (150 ml) butter, room temperature
2 cups (500 ml) light brown sugar, packed
2 large eggs
1 teaspoon (5 ml) vanilla extract
3/4 cup (175 ml) sour cream
3/4 cup (175 ml) cold brewed coffee
Preheat oven to 350°F (180°C). In a small bowl, stir
together flour, cocoa, baking soda, and salt. Set aside.
Using Flat Beater attachment, cream butter and sugar
on setting 4. Add large eggs, one at a time, beating well
after each addition. Add vanilla extract. Reduce speed to
setting 2. Add half of flour mixture, then all of sour cream.
Add remaining flour mixture; then slowly pour in coffee.
Mix on setting 2 for about 30 seconds. Turn off mixer and
scrape sides and bottom of bowl. Turn mixer on to setting
4 and mix until thoroughly blended. Divide batter between
2 greased and wax paper-lined 9-inch (23 x 3-cm) round
cake pans. Bake 30 to 35 minutes or until cake tests done.
Cool in pans for 5 minutes; then remove from pans and
cool on racks. Frost with Bittersweet Chocolate Frosting.
Makes one 2-layer cake.
Bittersweet Chocolate Frosting
1/3 cup (80 ml) butter, room temperature
2 1/2 cups (625 ml) confectioners’ sugar
3/4 cup (175 ml) unsweetened baking cocoa
1/4 cup (60 ml) milk
1 to 2 tablespoons (15 to 30 ml) cold brewed coffee
1 teaspoon (5 ml) vanilla extract
Using Flat Beater attachment, beat butter on setting 4 until
smooth. Add confectioners’ sugar and cocoa alternately
with milk and coffee and continue beating until smooth.
Add vanilla extract and beat until smooth and blended.