Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, never know it's good for you chocolate cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Never Know It's Good For You Chocolate Cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Never Know It's Good For You Chocolate Cake is something that I have loved my entire life. They’re nice and they look fantastic.
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To begin with this particular recipe, we must prepare a few components. You can cook never know it's good for you chocolate cake using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Never Know It's Good For You Chocolate Cake:
- Take 1 1/3 cup All purpose Flour ( or use half white, half wholewheat flour)
- Make ready 1 1/2 cup Soft brown sugar
- Get 1 1/2 tsp Baking powder
- Get 2 tsp Baking Soda
- Take 1 tsp Cinnamon
- Take 1 tsp Ground nutmeg
- Get 1 tsp Salt
- Get 1 cup Unsweetened cocoa powder
- Prepare 1 1/3 cup Apple sauce, preferably unsweetened and smooth
- Prepare 2 Eggs, lightly beaten
- Get 2 tsp Vanilla extract
- Get 2 cup Grated zucchini
- Take 3 tbsp sunflower or olive oil
This beautiful chocolate caramel cake is what's known as an 'ombre' cake; each layer sports a different. It's a chocolate sponge cake soaked with chocolate syrup, frosted with a chocolate buttercream and wrapped in MORE chocolate! Unfortunately, I don't think this cake can be made in a microwave. If it does work for you let me know!
Instructions to make Never Know It's Good For You Chocolate Cake:
- Preheat oven to 350°F or 170c fan oven.
- Spray a 9 inch Bundt tin with non-stick cake release spray
- Combine all dry ingredients in a large bowl. So, add flour, sugar, baking soda, baking powder, spices, salt and cocoa powder and stir to combine.
- Add applesauce, eggs and vanilla.
- Lastly stir in grated zucchini.
- Pour into the prepared tin and place in oven. Bake for about an hour. Check two thirds of the way through and cover top with aluminium foil if it is getting too brown and crispy. I check every few minute after 50 minutes with a skewer inserted into the middle to check for doneness . The skewer should come out clean with only a couple of crumbs attached.
- This is a very moist, clean tasting chocolatey chocolate cake. My family never guessed it was fat free and contained fruit and veg. I just added a topping of Glacé Icing made with powdered sugar and water with cocoa to taste.
- Enjoy
- Please note that I originally posted this recipe omitting the oil. I apologise for this oversight.
I have never tried to microwave a cake before… It's school dance time, and the Ross family pulls out all of the stops to score. In a chocolate cake, it's important for the chocolate to have a stronger flavor- while in unbelievably perfect chocolate cake. tastes as good if not better than the costa one in the uk. I want to give it a try over the weekend but had a question. Do you know if I can substitute the dutch-processed cocoa. Indulge in these irrestible chocolate cake recipes.
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