Sunday, March 4, 2012

Coffee-Infused Chocolate Cake... with Coconut Icing

Today we start off with a family-designed indulgence: my family's secret Chocolate Applesauce Cake... with just a bit of coffee added to give it an extra bounce and richness, combined with a home-concocted Coconut Icing (not of my own design, as noted in its title!).

They're both extremely easy to put together--in particular, this is the chocolate cake for all occasions, whether you're serving it plain (without coffee added), with frozen fruit or fruit preserves (especially raspberry) added to the batter, or topping it with anything from thick frosting to fresh strawberries to chocolate chips and a light icing sugar-water drizzle.  More on those other variations later.  But for now, we have--

Antique Family Chocolate Applesauce Cake (with coffee infusion!)

1 1/2 C flour
3/4 C sugar
1/4 C cocoa powder (unsweetened)
1 tsp baking soda
1/2 tsp salt
1 C applesauce (unsweetened, if possible)
1/2 C water
2-3 tsp instant coffee (or as specified by your brand of coffee)
1/3 C cooking oil
1 Tbsp vinegar
1 tsp vanilla

Preheat oven to 350 Fahrenheit (180 C).  Grease and flour cake-pan (8" square or round).  Mix all ingredients together and pour into pan.  Bake 30-35 minutes (don't over-bake! this is a GREAT moist cake!), or until toothpick comes out clean.

Coconut Icing

1/2 C coconut milk
3-4 Tbsp agave nectar
1 Tbsp flour
1/2 tsp vanilla
pinch of salt
1/4 - 1/2 C desiccated coconut (as desired)
1/4 - 1 C icing/confectioner sugar (as desired)

Heat all ingredients except for icing sugar on low for 5 - 10 minutes until begins to really thicken.  Add 1/4 - 1 C sugar (as desired) slowly until it forms the desired consistency/texture and taste.

As I said, so moist!  Check out the photos! We topped our cake and icing with some sprinkles of ginger and cinnamon.

We carved out some chunks, and then it looked either like an elephant or a map of Italy.  We couldn't tell which. You're welcome to do the same or make something much more spectacular.


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