Celebrate National Chocolate Cake Day With This Delicious Dessert

A moist cake so chocolaty, you can’t even taste the yogurt or applesauce in it

Serves up to 12

Ingredients

soft butter for baking dish

1⁄2 cup (125 mL) all-purpose flour 

1⁄2 cup (125 mL) unsweetened cocoa powder (spoon in, level)

1⁄2 tsp (2 mL) baking powder

1⁄2 tsp (2 mL) baking soda

1⁄2 cup (125 mL) whole wheat flour (spoon in, level)

2 large eggs

3⁄4 cup (185 mL) firmly packed brown sugar

1⁄2 cup (125 mL) unsweetened applesauce

1⁄2 cup (125 mL) plain yogurt (not fat-free; the higher the milk fat, the moister the cake) 2 tsp (10 mL) vanilla extract

Cocoa Buttercream Frosting, if you like 

Supplies

8-inch (20 cm) square glass or metal baking pan, parchment paper, pastry brush or plastic wrap, bowls, sifter, measuring cups, measuring spoons, whisk, baking spatula, dinner knife;

if frosting: plate, parchment paper, baking spatula or palette knife

Directions

1. Preheat the oven to 350°F (175°C).

2. To prepare the baking pan, trace the bottom of the pan on a piece of parchment paper. Cut out the square of parchment a little smaller than the shape you traced. Make sure the square of parchment can lie flat in the bottom of the baking pan and isn’t too big that it bends up the sides. Use a pastry brush or a scrunched-up piece of plastic wrap to butter the bottom and sides of the baking pan. Press the square of parchment paper in the bottom of the baking pan. The butter will hold the paper in place. Set aside.

3. In a bowl, sift in the all-purpose flour, cocoa powder, baking powder, and baking soda. Use a whisk to stir in the whole wheat flour. Set aside.

4. In another bowl—a big one—use the whisk to mix the eggs, brown sugar, applesauce, yogurt, and vanilla until smooth. Set aside.

5. Gradually add the flour mixture to the egg mixture. Use the whisk to stir the batter until no big lumps or dry flour are left.

6. Use a baking spatula to scrape the batter into the baking pan. Spread the batter evenly. Use a dinner knife to scrape off any sticky ingredients from the baking spatula into the pan.

7. Bake for 30 to 35 minutes, or until the middle of the cake springs back when gently pressed. Cool completely before getting help to tip out the cake. Use a baking spatula or palette knife to spread with Cocoa Buttercream Frosting, if you like (see “Tips on Frosting Cakes,” page 125). Or you can keep the cake in the pan, spread frosting only on the top and slice pieces of cake out of the pan. To use up any leftover frosting, see Frosting Fudge.

 

Excerpted from Everyday Kitchen for Kids (Whitecap Books) by Jennifer Low

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