Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, using an electric mixer.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the applesauce and vanilla extract, and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 260mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use coconut oil instead of unsalted butter.
Variations:
- Add 1/2 cup chopped nuts to the batter.
- Add 1 teaspoon cinnamon to the dry ingredients.
- Add 1/2 teaspoon chili powder to the dry ingredients for a spicy kick.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with whipped cream, fresh berries, or chocolate shavings.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream or fresh fruit.
Troubleshooting advice:
- If the cake is too dry, add more applesauce to the batter.
- If the cake is too wet, reduce the amount of applesauce in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Chocolate cake has been a popular dessert for centuries, and applesauce cake became popular during the Great Depression when ingredients were scarce.
Flavor profiles:
This cake is rich and chocolatey with a hint of sweetness from the applesauce.
Serving suggestions:
Serve the cake as a dessert or a snack.
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Taste: Rich, Chocolatey, Moist, Sweet, Appley