Recipe: Cuisinart Chocolate Cake with Dark Chocolate Frosting (13x9-inch, food processor)

CUISINART CHOCOLATE CAKE

2 cups sugar (14 ounces)
1 3/4 cups all-purpose flour (8 3/4 ounces)
3/4 cup unsweetened cocoa powder (3 ounces)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup strong coffee
1 cup light sour cream
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
Dark Chocolate Frosting (recipe follows)

Preheat oven to 350 degrees F and place rack in center of oven. Coat a 13x9x2-inch baking pan with nonstick cooking spray.

Insert metal blade and process dry ingredients until combined, about 5 seconds.

Stir remaining cake ingredients together in 4-cup liquid measure. While machine is running, slowly pour liquid in steady stream through feed tube. Blend until smooth, about 5 seconds. Scrape work bowl and mix for 5 seconds more. Pour into prepared pan.

Bake in preheated oven until a cake tester comes out clean, 40 to 45 minutes. Cool in pan on rack.

Frost with Dark Chocolate Frosting.

DARK CHOCOLATE FROSTING
4 ounces unsweetened chocolate, broken into 1-inch chunks
1/3 cup water
2 tablespoons unsalted butter or margarine
1 teaspoon vanilla extract
3 cups confectioners' sugar (12 ounces), or more, as needed

Insert metal blade. Add chocolate and pulse to break apart, about 5 pulses. Then let machine run until chocolate is chopped to a fine powder consistency, about 45 seconds.

Bring 1/3 cup water and butter just to boil. Remove from heat and add vanilla. While machine is running, pour liquid in slow steady stream through feed tube. Blend for 60 seconds.

Scrape bowl and add confectioners' sugar. Blend until smooth and glossy, about 10 seconds. (Add more confectioner's if needed for spreading consistency.)

Makes 1 (13x9-inch) cake
Source: Cuisinart Food Processor Manual, DLC-5 Series