This recipe was created for a diabetic for Valentines. I cut both sugar and fat down by adding apples. The beauty of this recipe is that the ingredients are mixed in one step. I still feel the cake gets too dry (crumbly) after a few days. Would greatly appreciate other bakers suggestions. Are afraid to add more liquid, as the middle gets even more dense. This is my third cake in three weeks; I will not be able to fit my pants if I have to keep fiddling with this recipe.

Ingredients

12 serv.

all-purpose flour↗2 1⁄2 cups
sugar or 2 cups Splenda sugar substitute, equal amount↗2 cups
unsweetened cocoa↗3⁄4 cup
baking powder↗2 1⁄2 teaspoons
cinnamon↗1 teaspoon
vanilla↗2 teaspoons
tart apples, shredded (packed) or 3/4 cup unsweetened applesauce↗1 cup
nonfat milk↗1 cup
becel margarine or 3/4 cup butter, melted↗3⁄4 cup
large eggs (240-260 g total weight)↗4
dark chocolate↗12 ounces
frozen raspberries, 250g (not defrosted) or 1 1/2 cups fresh raspberries↗1 1⁄2 cups
coarse sugar (Perle sugar)↗4 tablespoons

Step-by-step instructions

1
Heat oven to 350 degrees.
2
Peel, shred and measure apples.
3
In large mixing bowl, combine first dry ingredients.
4
Then add shredded apples, milk, butter, and eggs.
5
Beat at low speed until moistened; about 2 minutes at medium speed.
6
Pour into cake pan.
7
Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake. Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
8
Bake for 50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top. I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
9
Cool on wire racks for 60 minutes; remove from pan and cool.
10
Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.

Source: food.com

Original recipe ↗

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