The first time we made this moist, strongly-rummy chocolate cake was as a base for a black forest cake. The supposedly healthy (we are speaking in comparative sense of course) tastes great, but we found that it tastes even better after refrigerating for one or two days. It goes great alone and with sweet creamy sauce (wait up for our “fusion” creation that involves creamy banana-flavored sauce).
Make 1 10″ tube or Bundt cake (16 servings)
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 vanilla extract
- ½ tsp salt
- ¾ cup cocoa powder
- 4 large egg whites
- 1¾ cup dark brown sugar, firmly packed
- 1 cup unsweetened applesauce
- 2/3 cup corn syrup
- 2/3 cup rum
- ¾ cup buttermilk
- 1 10″ tube or Bundt pan, sprayed with vegetable cooking spray or thinly coated with oil/butter
- Set a rack in the middle level of the oven and preheat to 350°F (175°C).
- Stir flour, baking powder, baking soda, cocoa powder and salt together thoroughly. Sift once.
- In a large mixing bowl, whisk egg whites and buttermilk just to mix. Whisk in the brown sugar, applesauce, cornsyrup, vanilla and rum, one at a time.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients.
- Pour the batter into the prepared pan.
- Bake the cake for about an hour, or until it is well risen and firm, and a satay stick inserted halfway at the centre of the pan comes out clean.
- Cool the cake in the pan on a rack for 5 minutes, then unmold it to a rack to cool completely.
For advance preparation, double-wrap the cake in plastic and freeze for up to a month. Bring to room temperature before serving.
We have no idea what is a Bundt pan too. We used a disposable aluminium tray and it works too!
To make the apple sauce, cut two large apples into small pieces and place in a saucepan with just enough water to cover. Bring to boil, then simmer for 20 minutes. If the apples get very dry before that, add some water. Use a potato masher or fork to break any large pieces.
Acknowledgment: This is a slightly simplified recipe from Perfect Light Desserts by Nick Malgieri & David Joachim.
