Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (187.5g)
- Granulated sugar: 1 1/2 cups (300g)
- Cocoa powder: 3/4 cup (75g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Buttermilk: 1 1/2 cups (360ml)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Applesauce: 1 cup (240g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, applesauce, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per slice
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 25g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy texture
- Rich chocolate flavor
- Tangy applesauce undertone
- Perfect for serving with fruit compote, whipped cream, or ice cream
User Comments:
- "This cake is absolutely delicious! I love the combination of chocolate and applesauce."
- "It's a great dessert to bring to parties because it's always a hit with everyone."
- "I made this cake for my family and they asked me to make it again the next week!"
- "The perfect balance of sweetness and tartness."
- "A delightful way to use up leftover applesauce."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough cake.
- If you do not have buttermilk, you can make your own by adding 1 tablespoon (15ml) of lemon juice or vinegar to 1 cup (240ml) of milk. Let it stand for 5 minutes before using.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
