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
Prep time
Cook time
Total time
Applesauce Chocolate Syrup Cake is a rich, dense, chocolate cake made with chocolate syrup, applesauce and melted chocolate. Melted chocolate chips also work.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
- 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)
Instructions
- 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.
Notes
If you don't have a scale, makes sure to fluff up your flour and stir it well before measuring.
Chloe says
May 1, 2006 at 7:32 amI love your obsession right now LOL… reminds me of me when I hook myself on finding the RIGHT recipe for my baking too… sometimes I find it sometimes I don’t!
Erika says
April 19, 2006 at 8:10 pmCurious minds would like to know…is there a verdict? Chocolate Sin Cake certainly sounds yummy!
tg says
April 19, 2006 at 12:05 pmit’s very entertaining to see your bundt cake obsession unfurl