Tuesday, October 5, 2010
Using the muffin method yet again (a great way to incorporate healthy fruit purees into fall recipes!), I made a moist, dark chocolate cake that turned out absolutely delicious. It wasn't so dark and decadent that it was difficult to eat; this is one of those cakes where you just turn around and it's gone. I hope you like it as much as I did!
2 1/2 cups all purpose flour
1 cup unsweetened cocoa (I use, and recommend Ghiradelli unsweetened)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp vanilla
1 tsp decaf or regular instant coffee granules
4 large eggs, beaten
2 cups sugar
1 and 1/2 cups oil (I use, and recommend Mazola Corn Plus with Omega 3's)
2 cups unsweetened applesauce
2 cups (12 oz) semisweet chocolate chips (I recommend Trader Joe's semi-sweet chocolate chips), lightly coated with flour
Preheat oven to 350ºF. Mix first five ingredients together and set aside. Beat eggs, sugar, vanilla, coffee granules and oil until light in color. Add, alternately, dry ingredients and applesauce, mixing between each addition. Stir in floured chocolate chips by hand. (Flouring the chocolate chips helps prevent them from sinking to the bottom of the cake). Greasing only the bottom of the pan with a small amount of oil or spray, pour until half full into large loaf or tube pans. Bake for 1 hour and 10 minutes, or less, depending on the size of the pan, until dry in center. This cake also may be baked in muffin tins, 8”x 8” pans, small loaf pans, etc. The baking time will be shorter if you use smaller pans or muffin tins, so keep an eye on them. The cakes are done when the centers are no longer wobbly. Recipe can be easily halved or doubled.
The cake is especially delicious if served warm.
Posted by kosherliz at 1:55 PM