Chocolate Applesauce Cake With Glaze |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I received this recipe from a dear friend, and it is always a *must have* when we get together. This cake itself would be more than sufficient on its own, but the apple cider glaze is an unexpected twist that makes the recipe to die for. Read more . Enjoy! :) Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan |
2 1/4 cups superfine sugar |
2 large eggs |
2 1/2 cups unsweetened applesauce, preferably homemade style |
1 3/4 cups all-purpose flour |
1 cup unsweetened cocoa powder |
2 tsp baking powder |
1 tsp ground cinnamon |
1 tsp ground ginger |
1/2 tsp ground nutmeg |
pinch of salt |
6 oz. bittersweet chocolate, cut into 1/2-inch pieces |
1 tsp pure vanilla extract |
1 tb confectioners’ sugar |
2 tb calvados or brandy (optional) |
cider glaze (optional, recipe follows) |
Directions:
1. Preheat oven to 325. Butter a 9 1/2-inch Bundt pan. Coat with 1/4 cup superfine sugar; tap out excess sugar, and set mold aside.
2. 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.
3. 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.
4. 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.
5. Sift confectioners’ sugar over cake. Pour cider glaze over top of cake, allowing it to drip down sides.
6. **Cider Glaze**
7. 2 cups apple cider, plus more as needed
8. 4 cups confectioners’ sugar, sifted
9. 2 lemons
10. 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.
11. Remove cider glaze from heat; let stand until cool enough to touch.
12. Return to low heat and allow to reduce until 3/4 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.
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