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Nice recipe! However I think it was too much dark chocolate for my taste. I came looking for an apple cake and loved the idea of adding chocolate to it. Little I knew the apple is really to substitute oil. My cake came so moist and fluffy - nice! Next tome I will add more raspberries to it and less dark chocolate on top - maybe some white chocolate chips (if not cooking for diabetic) or some diced apple (to get an apple flavor that I intended to begin with). Mine did not turned as pretty as the photo - what is the white chunks in the photo anyway? I think I am missing something. ;) Thanks for the recipe!
Benthe, I am so glad I tried this cake. It is rich and chocolatey, and the raspberries and apples keep it from tasting too overly sweet. And I love the gooey center -- it has the consistency of a fudgy brownie, but because of the apples it's not too dense or rich. It's just perfect as is. I used sugar rather than Splenda, because I've used Splenda twice in baking, and both times the cakes didn't turn out as good as with sugar, so now I only use regular sugar and just eat a little less. This is a winner, Benthe, and thanks for sharing it with us!