This recipe for “Applesauce Chocolate Chip Cake” is so good. It has a full 2 cups of applesauce, but you don’t taste the apples so much as the cinnamon, cardamom and chocolate. It’s homey but exotic at the same time. Oh, and the pepper. Don’t leave that out because it adds a lot of character to the cake. First, you get all the spices and chocolate and then suddenly you taste pepper and the roof of your mouth heats up a little. In this case, the pepper taste came on at the end and was very pleasant. This cake might make for an interesting wine pairing. Or go the opposite route and eat it for breakfast. At any rate, it’s one I’ll be making again. And it doesn’t even require a mixer!
By the way, cardamom and chocolate are both aphrodisiacs, so keep this in your files for Valentines’ Day too. Original recipe is here.
Applesauce Chocolate Chip Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground pepper
- 2 cups unsweetened applesauce
- 2 large eggs lightly beaten
- 1/2 cup vegetable oil
- 1 stick unsalted butter melted
- One 12-ounce bag semisweet-chocolate chips
- Confectioners' sugar for dusting
- Preheat the oven to 350° and spray a 12 cup Bundt pan with flour added spray (or grease and flour).
- In a large bowl, whisk together flour, granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.
- Scrape the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
- Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes.
- When cake is cool, sprinkle sift confectioners' sugar over the top.