I am pleasantly surprised. :-) I honestly didn't think this cake would be great, I simply thought it would be good enough to throw together quickly and take to work. I planned on making it 'better' with my chocolate butter cream icing. Now I think it doesn't even need my frosting! I used half brown sugar in place of the white, simply because that's how I make ALL of my chocolate cakes, no exceptions. I was also out of baking soda, so I used baking powder instead and used a full 2 tsp. It worked just fine. Because I wanting something a little 'lighter', I opted to use light olive oil in place of butter, and I did not use the topping as suggested. I simply took some chocolate chips and sprinkles right on top. Most of my co-workers are not nut fans, and one has an allergy (although I love nuts in my desserts!). Next time I might even use a mix of brown sugar and xylitol to cut out some of the sugar. It still has an applesauce taste in the first few hours of baking, but my hunch is that this will blend in nicely by the end of the day or even the next day. Flavors usually take several hours to settle and mix with just anything you cook or bake. I was very moist, had a great texture and crumb, and is perfect with just a dallop of whipped cream.
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I am pleasantly surprised. :-) I honestly didn't think this cake would be great, I simply...