Prep 15 mins
Cook 40 mins
Had some leftover homemade cranberry compote/jam and some apple sauce. Thought I would use it to make a chocolate cake. Used a compilation of some cake recipes. It turned out very well! The cake is moist and very "chocolatery". You can sub the cranberrycompote for any jam you like.
- 2 cups sugar
- 1 3⁄4 cups flour
- 3⁄4 cup cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1⁄2 cup applesauce
- 1⁄2 cup jam (your choice)
- 1⁄2 cup boiling water
- Preheat oven to 350°F.
- Grease and flour a Bundt pan or any other pan holding 9-10 cups.
- Sift togther the sugar, flour cocoa, baking soda, baking powder and salt.
- Add eggs, milk and apple sauce.
- Mix for 2-3 minutes with an electric mixer.
- Add jam, mix carefully.
- Add boiling water and mix carefully on lowest speed for about one minute.
- Pour into prepared pan.
- Bake for 40-45 minutes or until a skewer comes out clean.
- Let stand for 5-10 minutes before removing from pan.
- Let cool completely.
I'm avoiding stars just in case I did something terribly wrong; my experience with this recipe was disheartening, to say the least. A few nights ago I was bored and had all of these ingredients on hand- I, too, was looking to use leftover jam and some applesauce that simply was never going to be eaten. I used Bob's Red Mill gluten-free all-purpose flour- other than that I followed it to a T. Still, it was very off- you could tase the chocolate, but thats it! It wasn't nearly sweet enough. I tried it again with regular flour and 1/2 a cup more sugar and it was just as awful. I don't know what I'm doing wrong, but I do recommend sweetening it some more- I would almost consider doubling the sugar, but 4 cups is a bit much. I hope others are brave enough to experiment with this, as it is a great idea.