Recipe by Chef Dudo
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.
Top Review by Courtney Elizabeth
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.
- 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
Directions See How It's Made
- 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.