Applesauce not only adds subtle sweetness to this rich chocolate cake, but also makes it incredibly moist. Top this fabulous fall dessertfull of chocolate and apple flavorswith our Cider Glaze, Apple Chips, and Crystallized Ginger for extra flair.

Martha Stewart Living, December/January 1998


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat oven to 325 degrees. Brush a 9 1/2-inch kugel-hopf ring mold or Bundt pan with soft butter. Coat with 1/4 cup superfine sugar; tap out excess sugar; set mold aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and remaining 2 cups superfine sugar. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Add the eggs, and beat 2 to 3 minutes more. Fold in the applesauce, being careful not to overmix.

  • In a large bawl, sift together the flour, cocoa powder, cinnamon, nutmeg, ginger, salt, and baking powder.

  • Fold the flour mixture into applesauce mixture. Add the vanilla, Calvados, and chocolate pieces; mix until just combined. Pour batter into prepared pan; use a rubber spatula to clean bowl and smooth top.

  • Bake until cake pulls away from sides of pan and is springy to the touch or until a cake tester inserted into center comes out clean, about 2 hours. Transfer to a wire tack to cool slightly; turn out cake; let cool completely.

  • Sift confectioners' sugar over cooled cake. Pour cider glaze over top of cake, allowing to drip down sides. Garnish with apple chips and crystallized ginger. Serve cake with whipped cream, if desired.