Honestly, I had to laugh. It pretty much goes along with the destruction and state of mess in my house. Everywhere I look there is a disaster. Everything I pick up has a dust bunny lurking under it. Packing up is the epitome of the pits. One pod is filled, another will be delivered today. My spine aches. Even my pinkie fingers hurt. Okay everything hurts but we needed cake. So I made some. Priorities. I cannot deal with body pain unless sweets are involved.
Here’s the thing, I really annoy myself when I do not listen to my own baking intuition. I knew this cake was going to be very moist. I knew I needed to let it cool about 15 minutes in the pan (the recipe said 10 minutes). So why did I dump it out after two minutes. Who knows. But this is what I got. Another mess.
However, just as I suspected, this Applesauce-Chocolate Chip Cake was totally fantastic, I mean, really fantastic. The kind of cake you can’t stop eating.
Why did I make this cake?
It’s made in one bowl. No mixer is required. I needed to use up the rest of my chocolate chips, they would just melt if I packed them up to ship. I also had a jar of unsweetened applesauce I needed to use as well. The cake also calls for black pepper and cardamom…intriguing. Overall, it had a wonderful flavor. As soon as I stock up on chocolate chips again, I will be making it. I will just be little more patient with the cooling time.
My boys asked me what I did to the cake. I told them I made inside out cake. They were impressed. Ha.
In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.
Scrape the batter into a buttered and floured 12-cup bundt pan. Bake at 350 degrees for 1 hour and 15 minutes (mine took only one hour) or until a toothpick inserted in the center comes out with a few crumbs attached.
Transfer the pan to a rack and let THE CAKE COOL FOR 10 MINUTES, then invert it onto the rack and let cool completely, about 20 minutes.
Don’t think even one piece of this cake went to waste. We devoured it. And no, it was not out of desperation. It was really good.
Applesauce-Chocolate Chip Cake
Adapted from Food and Wine
2-1/2 cups all-purpose flour, plus more for dusting
1-1/2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
2 cups unsweetened applesauce
2 large eggs
1/2 cup vegetable oil
1 stick unsalted butter, melted
One 12 ounce bag semisweet-chocolate chips
In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.
Scrape the batter into a buttered and floured 12-cup bundt pan. Bake at 350 degrees for 1 hour and 15 minutes (mine took only one hour) or until a toothpick inserted in the center comes out with a few crumbs attached.
Transfer the pan to a rack and let THE CAKE COOL FOR 10 MINUTES, then invert it onto the rack and let cool completely, about 20 minutes.
Dust with powdered sugar if you like.
