About this recipe:An unbelievably moist chocolate cake, thanks to the sneaky addition of apple sauce. Using apple sauce means there's less butter in the recipe, but the cake is still rich and moist and you don't taste any apple. Each serving is only around 6.5g of fat. You can also sprinkle about 100g of chopped walnuts over the top of the cake, which is delicious!
250g plain flour
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
300g caster sugar
2 teaspoons vanilla extract
500g unsweetened apple sauce
170g plain chocolate chips
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Sift together the flour, cocoa, bicarbonate of soda and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the apple sauce.
Pour the mixture into the prepared tin. Sprinkle with the chocolate chips. Bake at 180 C / Gas 4 for 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin on a wire rack.
You can use two 23cm or three 20cm cake tins instead, or make these into cupcakes by using a muffin tin. Simply adjust baking time as necessary.