My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Electronic Kitchen Scale -
Glass Mixing Bowls -
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CAKE DECORATING ESSENTIALS:
Offset Spatula -
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Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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HEALTHY Applesauce Cake (Oil Free Recipe)
RECIPE:
How to make a soft, moist, fluffy, and secretly vegan applesauce cake for a healthy snack or dessert (or even breakfast!).
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How To Make Spice Cake
Super simple to make and full of Fall spices (without being over-whelming on the tastebuds) and covered with a silky-smooth cream cheese frosting!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
Full Printable Recipe:
Ingredients
2 1/2 cups all-purpose flour 315g
1 1/2 cups dark brown sugar, firmly packed 300g
1/2 cup granulated sugar 100g
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup canola or vegetable oil 235ml
1/2 cup unsalted butter melted (113g)
4 large eggs room temperature preferred
1 Tablespoon vanilla extract
1/4 cup buttermilk ¹ 60ml
CREAM CHEESE FROSTING
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
1 teaspoon vanilla extract
½ teaspoon salt
3 1/2 cups powdered sugar 440g
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Recommended Equipment
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Hand Mixer (Affiliate Link):
Glass Baking Dish (Affiliate Link):
Instructions
00:00 Introduction
SPICE CAKE
00:28 Preheat oven to 350F (175C) and grease and flour a 9x13 baking dish (or spray with baking spray). Set aside.
00:33 In a large bowl, whisk together flour, sugars (granulated and brown), baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, and nutmeg).
01:40 Add canola oil and melted butter and stir well. The batter will be pretty thick at this point, that is OK, but using an electric or stand mixer will make it easier to combine everything.
02:16 Add eggs, one at a time, stirring well after each addition.
02:46 Add vanilla extract and buttermilk and stir until ingredients are well-combined.
03:28 Pour batter into prepared baking dish and bake on 350F (175C) for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
04:13 Allow to cool completely before topping with cream cheese frosting.
CREAM CHEESE FROSTING
04:32 Combine cream cheese and butter in the bowl of a stand mixer or in a large bowl and use an electric mixer to beat until creamy and well-combined. Stir in salt and vanilla extract.
04:53 Gradually, with mixer on low-speed, stir in powdered sugar until completely combined.
Spread evenly over cooled spice cake.
Notes
¹If you don't have buttermilk on hand, try my easy buttermilk substitute.
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Old Fashioned APPLE SAUCE CAKE, A Vintage Dessert Recipe
Old Fashioned APPLE SAUCE CAKE, A Vintage Dessert Recipe. Such a light airy cake. The spices in this cake just take it up a notch along with the optional Walnuts. Apple Sauce Cake needs no icing or frosting, just powdered sugar on top to bring out the delicious flavors from the spices and apples.
Let me know in the comments what you thing. Hit the LIKE button and SUBSCRIBE if you are new to see many more of my videos. It's FREE.
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Strawberry Delight 1950s Dessert
Kool Aid Pie
Angel Food Ice Box Dessert
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Ultrarich Chocolate Applesauce Cake - You won't believe it's vegan!
This cake is the proverbial riddle wrapped in a mystery. It's the richest, moistest cake you've ever eaten - and stays that way for days - but it has no eggs, butter, or milk in it. It rises not through baking powder or whipped egg whites, but from the reaction of vinegar and baking soda, like a science fair volcano. It's pleasantly sweet, not like those cakes with so much sugar you'd think they would crack your teeth open. And although it's vegan, any non-vegan will swear it's the best chocolate cake they've ever had.
If you'd like to add some pleasant caramel notes to the cake, you can substitute one cup of the regular sugar with one packed cup of brown sugar, and if you prefer to leave out the chocolate glaze entirely, simply top the cake with a dusting of powdered sugar, although do this just before you eat it. This cake is so moist the powdered sugar will soak into it after a half-hour or so. If you choose to garnish the cake with raspberries, I recommend you refrigerate it. Although the cake itself will keep just fine at room temperature, the fruit will go bad after a few days of sitting out on the counter. Truth be told though, this cake is so good, it will most likely be gone before that ever happens.
Betty's Harvest Time Applesauce Spice Cake
Betty demonstrates how to make her Moist and Flavorful Harvest Time Applesauce Spice Cake. It is baked in a 9-inch square pan, and can be cut into squares with no icing, or it can be frosted with your favorite frosting. I will be uploading a fabulous penuche icing for this cake tomorrow--stay tuned!
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Harvest Time Applesauce Spice Cake
1 stick butter or margarine
1 1/4 cup sugar
1 egg
1 1/2 cup self-rising flour (more flour later)
2/3 cup raisins
1/2 cup chopped pecans
1/4 cup flour (for dredging raisins and pecans)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup water
1 cup applesauce
In a large bowl, cream 1 stick butter or margarine and 1 1/4 cups sugar together. Add 1 egg, and beat well. Add 1/2 teaspoon each of cinnamon, allspice, ginger, and cloves to 1 1/2 cups self-rising flour. Mix well. Add to the beaten mixture, a little at a time, alternating with the water, until well blended. The mixture will be doughy at this point. Stir in 1 cup applesauce. Place 1/2 cup pecans, 2/3 cup raisins, and 1/4 cup flour to a medium-sized zip-lock plastic bag. Shake to coat the raisins and pecans with flour. Fold this mixture into your batter. Pour batter into a greased and floured 9-inch square baking pan. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean. (Note: I placed a sheet of aluminum foil over the top of the pan when I placed it in the oven to keep it from over-browning. I removed it after 20 minutes; if you wait longer, the cake may rise and stick to the foil.) Cool the cake in the pan, and then remove to a serving plate. Cut into squares and serve on a nice serving dish. If you like this cake warm, stick a serving in the microwave for 10 to 15 seconds! Scrumptious!!!
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