Chocolate Applesauce Cake With GlazeFrom noir 9 years ago
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan shopping list
- 2 ¼ cups superfine sugar shopping list
- 2 large eggs shopping list
- 2 ½ cups unsweetened applesauce, preferably homemade style shopping list
- 1 ¾ cups all-purpose flour shopping list
- 1 cup unsweetened cocoa powder shopping list
- 2 tsp baking powder shopping list
- 1 tsp ground cinnamon shopping list
- 1 tsp ground ginger shopping list
- ½ tsp ground nutmeg shopping list
- Pinch of salt shopping list
- 6 oz. bittersweet chocolate, cut into ½-inch pieces shopping list
- 1 tsp pure vanilla extract shopping list
- 1 Tb confectioners’ sugar shopping list
- 2 Tb calvados or brandy (optional) shopping list
- cider glaze (optional, recipe follows) shopping list
How to make it
- Preheat oven to 325. Butter a 9 ½-inch Bundt pan. Coat with ¼ cup superfine sugar; tap out excess sugar, and set mold aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 2 cups superfine sugar on medium speed, scraping down sides as needed, until mixture is light and fluffy, about 5 minutes. Add eggs, and beat 2-3 minutes more. Fold in applesauce (if you use homemade, make sure to let it cool down first!), being careful not to over mix.
- Into a large bowl, sift together flour, cocoa powder, baking powder, cinnamon, ginger, nutmeg, and salt. Fold mixture into applesauce mixture. Add chocolate pieces, Calvados and vanilla; mix until just combined. Pour batter into prepared pan; smooth top with a rubber spatula.
- Bake until cake pulls away from sides of pan and is springy to the touch, and a cake tester inserted in center comes out clean, about 1 1/2 hours. Transfer to a wire rack to cool slightly before inverting cake onto rack. Re invert; let cool completely.
- Sift confectioners’ sugar over cake. Pour cider glaze over top of cake, allowing it to drip down sides.
- **Cider Glaze**
- 2 cups apple cider, plus more as needed
- 4 cups confectioners’ sugar, sifted
- 2 lemons
- Combine cider and 1 cup sugar in a small saucepan; bring to a boil over medium heat. Skim surface, removing any cider sediment that rises to top. Reduce heat; simmer until liquid begins to thicken into a glaze, about 30 minutes.
- Remove cider glaze from heat; let stand until cool enough to touch.
- Return to low heat and allow to reduce until ¾ cup. Whisk remaining 3 cups confectioners’ sugar into glaze. Remove from heat. If glaze is too thin, let it cool slightly. If it is too thick, add a little more cider. Use immediately.
The Cooknoir Boston, MA
The Rating6 people
Oh my goddness...that is a stroke of genius my foodie friend! This will knock their socks off!
thanks...Joymariemystic_river1 in Bradenton loved it
I dont know about TO DIE FOR....BUT TO LIVE FOR (So I can have another slice)is what I think.lol:)THANKSzanna in MOUNT CLEMENS loved it
This is amazing! Smoochsmooch in America loved it