The apple and chocolate combo might not sound as enticing as peanut butter and chocolate or even vanilla and chocolate, but Applesauce Chocolate Syrup Cake is pretty good!
It goes very well with other fresh fruits such as cherries or berries. In fact, that’s why I like this cake. It’s basically a slab for covering with sweetened whipped cream and berries. Frosting might be too heavy, but whipped cream is great.
Applesauce Chocolate Syrup Cake
- 1 1/4 cups 160 grams all-purpose flour (weigh for best results)**
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt decrease to 1/4 if using salted butter
- 1/2 cup 85 grams dark chocolate chips or 85 grams chopped dark chocolate
- 1 stick 114 grams unsalted butter, softened
- 3/4 cup 150 grams granulated sugar
- 2 large eggs
- 3/4 cup 185 grams unsweetened applesauce (try with prune puree!!)
- 3/4 cup 210 grams chocolate syrup
- 1/2 teaspoon each vanilla and almond extract
- 1/2 cup slivered almonds
- 1/4 cup chocolate chips for topping
- Bring all ingredients to room temperature.
- Preheat oven to 325°F. Grease a 9x5 inch loaf pan and line with a strip of parchment. Grease again, then dust with flour.
- Weigh the flour, then whisk it together with the baking soda and salt. Set aside.
- Melt the chocolate using your favorite method. I like to melt in the microwave on high power, stirring every 30 seconds. Let cool slightly.
- With an electric mixer, beat the butter and sugar until creamy. Add the eggs one at a time, beating for 30 seconds after each egg is added and scraping bowl.
- Stir in the applesauce, chocolate syrup melted chocolate and extracts.
- Add the flour mixture gradually, stirring by hand or using very lowest speed of the mixer, until it is incorporated, then pour into the pan and spread evenly.
- Sprinkle top with nuts and chocolate chips.
- Bake for 1 hour or until a toothpick inserted comes out clean. Let cool for several hours, then carefully loosen and remove from pan.
- You can serve the cake the same day, or wrap tightly, freeze and serve on day 2.