I have a huge sweet tooth, which can be a problem when I'm trying to incorporate more whole wheat and less processed sugars in my cooking. It's definitely been a slow process to figure out what works and what still tastes good and I'm still working on it. But this cake was perfect to satisfy my sweet tooth without me feeling guilty about eating it. I will definitely make this cake again. I used special dark cocoa powder this time but next time I will try just regular cocoa powder and see which one I like better. Any excuse to make this cake again is fine by me!
Recipe (adapted from Hershey's "Perfectly Chocolate" Chocolate Cake)
For the Cake
1 1/2 cups sugar
1 3/4 cups whole wheat flour
3/4 cocoa powder (I used special dark)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup milk
1/4 cup oil
1/4 cup applesauce
1 cup boiling water
Spray glass casserole dish with cooking spray and preheat oven to 350 degrees.
In the bowl of a stand mixer, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add the eggs, milk, oil and applesauce and mix on medium speed until combined. With mixer set on low, pour in boiling water.
Pour batter into prepared casserole dish. Bake for 30-35 minutes. Let cake cool completely before frosting. Chocolate chips on top are completely optional but are a nice addition!
For the Frosting (adapted from Hershey's "Perfectly Chocolate" Chocolate Frosting)
1/2 cup butter, softened
2/3 cup cocoa powder (I used special dark)
1 cup powdered sugar
1/3 cup pure maple syrup
1/3 cup half and half
In a medium bowl, whisk cocoa powder and powdered sugar into softened butter. Once that is smooth, whisk in maple syrup and half and half.
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Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!