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Recipe Detail Page
Chocolate Applesauce Layer Cake
Autumn 2007
Talk about moist! Applesauce may not be a typical ingredient in chocolate cake, but it should be. The applesauce keeps the cake moist for days, and also lightens the sweetness of the chocolate cake. Topped with a fudgy chocolate frosting, a slice of this cake screams for a glass of cold milk.
Makes one 9-inch (23-cm) cake. Serves 10 to 12
Cake
½ cup (125 mL) vegetable oil
1 cup (250 mL) + ¾ cup (175 mL) sugar
1 tsp (5 mL) pure vanilla extract
3 large eggs, separated
2¼ cups (550 mL) all-purpose flour
½ cup (125 mL) regular cocoa powder (not Dutch-process)
1½ tsp (7 mL) baking soda
1 tsp (5 mL) fine salt
1 1/3 cups (325 mL) unsweetened applesauce
Chocolate Frosting
½ cup (125 mL) unsalted butter
2 oz (60 g) bittersweet chocolate, chopped
1/3 cup (75 mL) regular cocoa powder (not Dutch-process), sifted
2 tsp (10 mL) pure vanilla extract
2 cups (500 mL) icing sugar, sifted
2/3 cup (150 mL) sour cream (not low-fat)
1. Preheat oven to 350°F (180°C).
2. Grease and flour two 9-inch (23-cm) cake pans.
3. With electric beaters, blend oil, 1 cup (250 mL) sugar, vanilla and egg yolks on medium speed. In a separate bowl and with clean beaters, whip egg whites until foamy. Slowly add remaining ¾ cup (175 mL) sugar and continue whipping until whites hold a soft peak (whites curl when beaters are lifted), and set aside. Sift flour, cocoa powder, baking soda and salt and add to vegetable oil mixture alternately with applesauce on low speed, starting and finishing with dry ingredients. Fold in whipped whites and divide evenly between prepared pans, spreading to level. Bake for 30 to 35 minutes, until a tester inserted in the centre of the cake comes out clean. Let cakes cool completely in the pans.
4. To make chocolate frosting, melt butter and chocolate in microwave on medium, stirring every 10 seconds until smooth. Whisk in cocoa powder and vanilla. With electric beaters, incorporate 1 cup (250 mL) of icing sugar, then add sour cream. Beat in remaining 1 cup (250 mL) icing sugar and increase speed, beating until frosting is a spreadable consistency.
5. To assemble, place 1 cake layer on a plate and slice in half horizontally. Spread a thin layer of frosting over top of cake and then top with second half. Spread a thin layer of frosting over top. Repeat with second cake layer, and spread remaining frosting over top, then sides of cake. Chill until ready to serve.
Makes one 9-inch (23-cm) cake. Serves 10 to 12
