Ingredients:
1 stick plus 3 tbsp butter
3 cup white sugar
4 eggs
1 tbsp vanilla
2 cup applesauce, unsweetened
3 cup white flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Directions:
Wash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter.
Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.
Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.
Pour 1 c. of batter into each jar, and carefully remove any batter
from the rims.
Place jars in a preheated 325 oven, and bake for 40 mins.
While cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep lids hot until
ready to use.
When the cakes have finished baking, remove jars from oven. Make
sure jar rims are clean. (If they’re not, jars will not seal correctly)
Place lids on jars, and screw rings on tightly.
Jars will seal as they cool.
Cakes will slide right out when ready to serve.
Eat within 1 month.
Ingredients:
1 3/4 c flour,unbleached, sifted
2 t baking powder
1 t cinnamon,ground
1/8 t cloves,ground
4 oz semisweet chocolate
1/2 c ,brewed strong coffee
1/2 c butter (or regular
-margarine)
1 c sugar
2 eggs,large
1 t vanilla extract
1/2 c milk
CINNAMON WHIPPED CREAM
2 c heavy whipping cream
1/4 c sugar
2 t vanilla extract
1/2 t cinnamon,ground
Directions:
Preheat oven to 350F.
Sift the flour, baking powder, cinnamon and cloves together; set
aside. Combine chocolate and coffee in small saucepan. Cook over low
heat until the chocolate is melted, stirring constantly. Remove from
heat and cool to room temperature. Cream the butter and sugar
together in a mixing bowl, until they are light and fluffy. Use an
electric mixer set on medium speed. Add eggs, one at a time, beating
well after each addition. Beat in vanilla and chocolate mixture. Add
dry ingredients alternately with milk to the creamed mixture, beating
well after each addition. Pour batter into 2 greased and waxed
paper-lined 8-inch cake pans. Bake for 30 minutes or until cake tests
done. Cool in pans on racks for 10minutes. Remove from pans;
cool completely on racks. To assemble
the cake, place one cake layer on serving plate. Spread with Cinnamon
Whipped Cream. Top with second cake layer. Frost sides and top with
remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters.
Combine cream, sugar, vanilla, and cinnamon and beat with an electric
mixer set at high speed until soft peaks form and mixture is thick
enough to spread. DO NOT overbeat or you will have butter instead of
whipped cream.
Many years ago I tasted a chocolate cake that was absolutely the best cake I had ever tasted. I got the recipe and would make it often. Unfortunatley, I’ve misplaced the recipe! This one is a close second.
Yield: 8 servings
Ingredients:
250g of chocolate
200g of butter
8 eggs, separated
200g of sugar
40g of flour
Directions:
Heat oven to 350F.
Butter a 20cm non-stick cake pan. Line bottom with parchment.
Add cream to a saucepan and heat slowly. When cream starts to simmer, pour over chocolate. Mix carefully (do not create bubbles!) until chocolate is completely melted.
This is one of my favorites. Easy to prepare and extremely tasty, I love to have this in the morning with a large mug of white chocolate mocha.
I like to always have this cake on hand; I will bake it, cut it into small portions and freeze them. When I feel a craving which is almost always, , I thaw a piece in the refrigerator and then enjoy!
Ingredients
250g bittersweet chocolate
250g unsalted butter, room temperature
200g sugar
4 eggs, room temperature
60g all-purpose flour
1 tbsp cocoa
Preheat oven to 350F (180C). Butter a 24cm round cake pan. Dust pan with cocoa.
Add the sugar to the eggs. Beat thoroughly, until the color is pale yellow.
Slowly mix in cooled chocolate. Fold in the flour.
Pour batter into pan and smooth. Bake for 25-30 minutes; cake is done when a steak knife inserted into the center comes out slightly streaked. Cool on wire rack. When cake has cooled place in refrigerator for one hour. Turn cake out onto platter.
Notes:
I serve this “as is”, no frosting or icing.
I like using 60-64% for this. If making for children, I recommend that you substitute semi-sweet.
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, I thaw a piece in the refrigerator and then enjoy!
