Cake Mixer Or Food Processor

We all know that chocolate cake is one of the easiest cakes to prepare but not everyone can make it deliciously, just like the ones that we have in pastry shops and restaurants. For you to bake chocolate cake that you and your family will surely love here is a chocolate cake recipe for you.

With a history that dates back to 1764, chocolate indeed goes a long way, proving that it is a favorite food among most people. It was first made when chocolate was first discovered, using ground cocoa beans using two circular millstones. It was further improved in 1879 when conching was introduced by Swiss Rodolphe. Concing is the process of making chocolate smoother and silkier which then made it better for baking since it mixes with batters completely. In 1930, there were chocolate cake mixes sold by the Duff Company in Pittsburgh. Chocolate cake became very popular during the 1980s and the 1990s wherein there can be other ingredients added aside from the chocolate such as tea, champagne, red pepper and a lot more. To this date, there are a lot of chocolate cake variants such as layer cakes, black forest cake, souffle cake, fudge cake, snowball cake and a lot more.

One of the best chocolate cake variations is the black forest cake, which you can serve for both children and adults. For this delicious recipe, what you will need are 1/2 cup of softened butter, 1 1/4 cups of sugar, two eggs, 1 1/4 cups of all purpose flour, 1/2 cup of natural unsweetened cocoa powder, 1 teaspoon each of baking soda and vanilla extract, 1/2 teaspoon of baking powder and 3/4 cup of buttermilk. For the filling, you will need 2 cans of cherry pie filling, 3 cups of heavy whipped cream, 1/4 cup of confectioner's sugar. Should you choose to have garnish, you can have milk chocolate curls or sweet cherries or other garnishes that you prefer.

You will first need to prepare the cake which you start by doing the basics - preheating your oven to 350 0F and lining a cake pan with greaseproof paper. In a mixing bowl, beat the butter and the sugar using an electric mixer until it is fluffy and white. While beating the butter, add one egg at a time while mixing it well. Add the other ingredients - the cocoa powder, flour, baking powder, baking soda, buttermilk and vanilla extract and continue mixing until the mixture is already smooth. Afterwards, place the mixture into the cake pan and then bake for about 45 minutes. When it is already cooked, allow it to cool then cut into three layers horizontally.

For the filling, you will first need to drain the cherry pie so that the juices will be removed. In a mixing bowl, beat the whipped cream and the confectioner's sugar until it is already thick. Shave the chocolate using a vegetable peeler and then refrigerate the mixture while waiting for the cake to be baked. When the chocolate cake is ready and the filling is prepared, you are now ready to assemble your black forest chocolate cake. You will first need to put one layer of the cake on a serving plate and then spread some of the whipped cream on top and then adding the cherry pie. Add the next layer of the cake and then do the same process. For the last layer, spread the whipped cream and the spread the remaining on the sides. Add the garnish of your choice and your black forest chocolate cake is now ready to be served.

Do this chocolate cake recipe and you will surely be delighted by the result if you follow the instructions carefully. You and your companions will certainly be looking forward to having more chocolate cakes from you.

cake mixer or food processor

24 thoughts on “Cake Mixer Or Food Processor

  1. How do you make buttercream icing without a mixer?
    I don’t have a mixer. Not a stand mixer, not even a measly hand mixer. All I have is a food processor and my two hands, along with a few stirring utensils. I have a cake to make this Saturday. Does anyone have any tips or recipes that work well without a mixer? Thanks in advance!

    • I never use a mixer when making my buttercream icing. I always use my whisk and make sure the butter is really soft. You can do it! :)

  2. What do you use your food processor for and what are your favorite recipes?
    I just bought a food processor and I’d like to use it soon. I’m not much of a cook, so I hope it will make it easier for me to prepare some good homemade meals at home. What things do you typically use your food processor for, and what are your favorite (preferably healthy) recipes? Dinner recipes especially — thanks!
    Mine is a large one, by the way – holds 10 cups.

    • Food Processor Recipes You’ll Love

      1. You can make your own peanut butter or any other nut butter that you like in your processor. Cashews make wonderful nut butter too.

      2. Speaking of peanut butter, peanut butter cookies are the easiest recipe in the world: 1 cup sugar, 1 egg, 1 cup peanut butter, and a teaspoon of vanilla if desired. Toss them into your processor; give it a whirl for a few seconds until well mixed. Scoop out a tablespoon of dough and scrap it on the side of the bowl to even the spoon, drop onto a cookie sheet and smash it down with a fork to make the cross hatch design. Bake at 350 degrees for 7 to 9 minutes and you have fabulous, gluten free peanut butter cookies.

      3. Make steak sandwiches by chilling, but not freezing, leftover steak in the freezer until firm but not frozen. Slice with your processor and then add to a skillet in which you have been sauteeing bell peppers and onions. Put it all on a sandwich bun, top with jack cheese, and enjoy. I know, who has leftover steak? Plan for this and throw an extra steak or two on the grill next time.

      4. Specialty butters are definitely a favorite of mine. In fact, I get ideas from many restaurants, constantly seeking new flavors to spread across bread. Armed with my food processor, making specialty butter has never been so easy. My favorite is basil-garlic butter. By processing a stick of butter with a couple cloves of garlic, I can then add some crushed basil leaves and let it sit in the fridge for a week or so in an air-tight container. Then, it’s French bread and wine for dinner. Sometimes I even use it on grilled cheese with mozzarella, sliced tomatoes, and bacon. So delicious!

      5. For fresh lemon sherbet, mix equal amounts sugar, milk, and half-and-half with freshly grated lemon rind and some lemon juice. Then pour into a pan and freeze it, covering it for at least two hours. After frozen, use your food processor to blend it until smooth. Four hours in the freezer later, you have a wonderful dessert to go with anything you can cook up!

      6. Another great idea is to take blackberries and sugar, blending them with your food processor until they’re smooth. Then, pour the mixture through a strainer into a pan and stir in some buttermilk. When frozen, break into chucks and beat with an electric mixer until smooth again, and then pour it back into a pan and cover it until firm. This is a great way to make a cold, berry concoction that the whole family will love, especially on hot summer days. And you can substitute blueberries or raspberries as well!

      7. I am a huge fan of chocolate, and my food processor allows me to take melted chocolate chips, some tofu, salt, 3 egg whites, half a cup of sugar, and a quarter cup of water and turn it into a light, chocolaty masterpiece. My chocolate mousse is a favorite amongst all of my friends, and can be topped with either grated chocolate, whipped topping, or both!

      8. My 14 cup processor will hold an 18.5 ounce cake mix. I can have the cake ready to bake in less time than it takes me to haul my big mixer out and find the correct beater.

      9. I always use my processor to make pie dough. I even chill the bowl and blade in the freezer to help keep my dough chilled and flaky.

      10. One of my favorite uses for a food processor is making soup when I’ve had a hard day. Some chopped onion, garlic, milk, a bit of flour, chicken broth, broccoli, cheese, and pepper can be easily put together to make an excellent meal. After saut�ing the onions and garlic, add all ingredients except milk and flour and cheese, cooking over medium heat for 10 minutes. Afterward, combine with milk and flour and cook an additional 5 minutes, then let cool while adding cheese until it melts. Place in a food processor, and you have smooth, creamy broccoli-cheese soup that can relieve any stress-filled day.

  3. where can i buy an industrial cake mixer second hand?
    I’m looking to buy a commercial cake mixer or food processor. Something big with two whisks to agitate milk. I don’t know if I’m describing it very well but it’s not for me, it’s for a couple who want to make butter.

    • Look in your local yellow pages under : restaurant supplies-used. you’ll find all kinds of dealers that speacialize in used equipment.

  4. Can I use a food processor instead of an electric hand mixer or my hands?
    Planning to make a dozen lemon cupcakes, and the recipe says I should cream the ingredients together using an electric hand mixer or hands. I do not have an electric hand mixer yet, and do not really have time to mix by hand. Can I use a food processor or blender instead?! Also, the ingredients are the basics, stuff like flour, sugar, butter etc. Thank you.

    • I always use a processor for my cakes. I just add a little extra baking powder, even when using S.R. flour as you do not get quite so much air beaten into to the mixture.

  5. What can I use instead of a blender for my smoothie?
    My blender is broken and I have no idea if a smoothie can be made without a blender! D:
    btw I dont have a food processor, all I have is a cake mixer… lol
    And I dont have time to buy a new blender atm :P

  6. Should I get a KitchenAid stand mixer or food processor?
    This is probably a pretty weird question, but should I get the stand mixer or food processor?
    I’m an at-home cook and baker who is also quite interested in health.
    If I get the mixer, then that means cookies, bread doughs, sponge cakes, etc. can be made, but because I also care about health and natural foods, with a food processor I can make raw energy bars, nut or seed butters, banana soft serve, etc.
    KitchenAid’s an expensive brand so it’s not like I can get both at the same time, but I’m not sure what to get! Asking for your opinions!

    • A good food processor can also make cookies, bread and cakes but I find food processors to be more difficult to clean. What you need to look at are the wattage and the attachments.

      The KitchenAid comes in two basic power models, 350 watts and 575 watts. The 350 watts is the same as most stand mixers and therefore are no better than say Sunbeam except that it looks nicer. The 575 watt version is what you want if you’re making bread doughs. Some Big Box department stores strong arm the manufacturer to make similar products at a lower price so there are 300 watt and 450 watt versions too. But the KitchenAid isn’t the most powerful mixer on the market. The Cuisinart comes in 800 watts and 1,000 watt models and are far better for making bread dough but it may be harder to buy accessories for the Cuisinart and it doesn’t have the good looks of the KitchenAid. You can usually find a food processing accessory for the mixers as well, indeed food processors started off as mixers, just with a bottom drive.

      The Bosch Magic Mixer is an 800 watt bottom drive mixer which many people would call a food processor. It’s been around for decades, at least 40 years and newer versions are still available. They’re called the Bosch Universal mixer now. These units mark the transition from mixers to food processors.

      If your intent is to actually bake a lot, the Cuisinart 1,000 watt would be the choice. If you were buying this as a gift, the KitchenAid would be more warmly received. For a bit of history, the Bosch Magic Mixer, especially the old version would be a conversation piece. All of them have a food processor attachment so you don’t really have to choose between food processor or a mixer.

  7. Why would I need a Food Processor if I am getting a blender? What is the difference?
    What are the pro’s and con’s to the two? Also what is better a hand mixer or a stand mixer? I am registering for my wedding. Do I need a food processer, and a blender? Do I need a hand mixer and a stand mixer? Thanks.
    Our kitchen might not be huge when we get married, which of these would I need more than the others?

    • A food processor works better for cutting, chopping things. Also does some stirring. A blender works well for stirring things, making drinks, some chopping (if you add water.) If you can only have one, I’d get a blender.

      Hand mixer is for light mixing jobs. Like mashing potatoes, or using in pots over a stove burner. Stand mixer is heavier duty, and does a better job of making cakes, cookies, breads. Best of all, would be a stand mixer that will detach from the stand so that you could use it as a hand mixer.

      Could I suggest, too that you register for a wood block stand with really good knife set.

  8. Is it OK to mix ingredients w/ a food processor when baking?
    Is it advisable to mix ingredients using a food processor or a blender? I don’t have an electric mixer. I plan to make cupcakes and chocolate chip cookies.

    • Of the two appliances, neither is really good for baking. The cup cakes would probably work ok in the blender providing the batter is not a thick one. A food processor would mix it thoroughly but it wouldn’t allow any air to get incorporated and that’s part of the “lift” in a cake. They may turn out more dense than usual.

      Now the cookie dough would be ok in the food processor except you probably should fold the chocolate chips in by hand so they don’t get chopped to bits.

  9. What is a good Christmas gift for a woman who likes to cook?
    She has 3 good blenders. Two really nice Fridges. A very nice mixer. Food processors. A juicer. Pots, pans, knives, silverware. I’m not sure what to get her. She loves to cook but I know little about cooking. I was thinking a bread maker but not sure. I also thought about replacing the kitchen cook top with one of those that rises like a robot but don’t remember the name. Any ideas will be greatly appreciated.

    • I would definitely recommend a bread maker, we had one when i was younger and the bread was delicious!

      Does she cook or bake? If she likes to bake they have all kinds of cool cake pans now like that big top cupcake thing.

      I assume she’d have a chopper, but you didn’t mention it..

      Get her some kindof journal-like blank cookbook so she can write down her recipes or a box with index cards and space to store her favorites.

  10. Cooks, is it worth having both a food processor and stand mixer?
    My fiance purchased a great food processor for our apartment but now my mom offerend me her kitchen aide stand mixer, which I origionally wanted for the pasta and ravioli maker. I realized though that it also comes with a mixer for dough and cookies. I was wondering, should we return the food processor. I like to cook a lot and often use the food processor for pie crusts, mixing fruits/veggies and nuts for healthy recipes and mixing cookies for cookie crusts. I also love to bake a lot of cakes and cookies. Would it be worth having both if I bake a lot?

    • TAKE THE KITCHEN AIDE!!!

      I want one so bad, but they’re really expensive. They’ll mix up ANYTHING! (Fudge, divinity, pastillage, as well as all the stuff that normal mixers can do.)

      They do a completely different thing than a food processor though, so I wouldn’t return that. And it’s better for things like pie crusts where you don’t really want it mixed into a uniform paste.

  11. Can anyone give me a recipe for a pineapple cake?
    Can I use a yellow box cake?I’m not sure if I need to substitute the oil with pineapple juice.

    • PINEAPPLE CARROT CAKE

      Cake:

      2 cups all-purpose flour
      1/2 teaspoons baking soda
      1 teaspoon baking powder
      1 teaspoon salt
      2 teaspoons ground cinnamon
      1 3/4 cups white sugar
      1 cup vegetable oil
      3 eggs
      1 teaspoon vanilla extract
      2 cups grated carrots
      1 cup flaked coconut
      1 cup chopped walnuts
      1 (8 ounce) can crushed pineapple, drained

      Frosting:

      1 (8 ounce) package cream cheese
      1/4 cup butter, softened
      2 cups confectioners’ sugar
      few drops vanilla extract or rum

      This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.
      Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.

      Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).

      Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don’t want to get the cinnamon in the sifter!)

      Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.

      Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9×13 inch pan.

      Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won’t work on this cake!).

      To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners’ sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.

  12. What is your delicious carrot cake recipe?
    In fact, I want to make carrot cake cupcakes. I want the yummy cream cheese type frosting too. I guess a normal carrot cake recipe would work if it was really moist – don’t want the little cuppies to dry out!

    • This one I’ve been making all my life, and my mother made it, and my grandmother made it before that. It takes time and patience (as any good cake does!) but everyone always begs me to make it for holidays and gatherings. My mom used to make it for bake sales as well.

      I have no idea how well it would convert for cupcakes, but I suppose you could give it a try. I never have. It is a very moist cake though, given the carrots and pineapple that are included.

      3 Layer Carrot Cake

      Ingredients for the cake:

      1 small can crushed pineapple
      2 c. sugar
      3 c. self-rising flour
      2 tsp. cinnamon
      1 c. chopped pecans
      4 eggs, beaten
      1 and 1/2 c. cooking oil
      1 tsp. soda
      2 c. grated carrots
      2 tsp. vanilla

      Directions for the cake:

      Blend eggs, sugar and oil together with a mixer. A hand mixer is fine.

      Sift flour together with soda and cinnamon. Add this, a bit at a time, to the above egg mixture, beating together with a mixer.

      Add 2 tsp. vanilla.

      Fold in carrots, nuts, pineapple.

      Divide and bake in 3 greased 9-inch pans at 350 degrees for 25 to 30 minutes.

      Ingredients for the icing:

      2 large (8oz) pkgs. cream cheese
      2 box powdered sugar
      4 tsp. vanilla

      Directions for the icing:

      This will need to be made in 2 batches, since it makes a lot of icing, and trying to do it all at one time will burn out a food processor. Use half of the ingredients in each batch. Then you can mix it together.

      Using a food processor, blend chunks of cream cheese with the powdered sugar and vanilla, occasionally stopping the processor to stir the mixture up, because it will begin quite lumpy and clog up. Keep stirring and mixing until the consistency is stiff but smoothe, and easy to spread.

      Finishing the cake.

      Additional ingredients:

      A couple cups, or packages, of crushed / chopped nuts – pecan and walnuts, or just pecans. Not really optional, this is what makes the cake good. ;)

      Half pitted cherries (maraschino) are optional.

      Orange and green icing tubes are optional.

      Turn the cakes out carefully on a rack and let them cool completely. They should easily fall from the cake pans. If you don’t let the cakes cool completely, they will tear when you try to put icing on them.

      After they’re cool, spread each layer with icing, all the way around and on top. Stack them together, and touch up the icing on the sides so it looks nice. Cover the entire cake with chopped nuts. You can, if you like, just cover the sides with the nuts, and then put cherries on the top of the cake, or use some store bought icing tubes to squeeze little carrots out on top as a final decoration.