serves
20
prep
55 minutes
cook
35 minutes
difficulty
Mid
serves
20
people
preparation
55
minutes
cooking
35
minutes
difficulty
Mid
level
You'll notice the icing on this cake has a slightly grainy appearance. This is because the size of the dextrose crystals is not as fine as icing sugar. You can blend the dextrose to make it finer, if you like.
Ingredients
- 250 g (9 oz) butter, chopped
- 200 g (7 oz) dark chocolate (70–85% cocoa solids)
- 115 g (4 oz/¹⁄³ cup) rice malt syrup
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- 50 g (1¾ oz/½ cup) cocoa powder (unsweetened)
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 150 g (5½ oz/½ cup) apple purée (see note)
- 3 eggs
- 125 ml (4 fl oz/½ cup) buttermilk
Chocolate icing
- 100 g (3½ oz) butter, softened
- 240 g (8½ oz/1½ cups) dextrose
- 25 g (1 oz/¼ cup) Dutch-processed cocoa powder
- 80 ml (2½ fl oz/ ⅓ cup) milk
Cooling time: 10 minutes
Instructions
For the apple purée, peel, core and roughly chop the apples. Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool. It is fine to have a little bit of texture, but if you prefer a smooth sauce, whiz in a food processor or use a hand-held blender and purée until smooth. The purée will keep for 3–4 days in an airtight container in the refrigerator. It also freezes well for a couple of months – portion the purée into small containers or spoon into ice-cube trays, freeze and seal in an airtight container.
Preheat the oven to 160°C/320°F (fan-forced). Grease two 20 cm (8 in) sandwich (shallow) tins and line the bases with non-stick baking paper.
Melt the butter, chocolate and rice malt syrup in a medium saucepan over low heat, stirring occasionally.
Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl and set aside.
Whisk the apple purée into the cooled chocolate mixture, followed by the eggs and then the buttermilk. Add the flour mixture and stir until combined.
Divide the mixture evenly between the prepared tins and bake for 18–20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 10 minutes before turning out onto a wire rack to cool completely.
For the chocolate icing, beat the butter with an electric mixer until pale, light and fluffy. Sift together the dextrose and cocoa powder. Add half of this mixture to the butter, and beat until well combined. Slowly add the milk and the remaining dextrose mixture, beating until the icing is light and fluffy. Add a little more milk if required, to get a spreadable consistency.
Put one cake on a serving plate and spread just under half of the chocolate icing on top. Place the remaining cake on top of the icing and cover with the remaining icing. Smooth around the sides of the cake with a palette knife, if you like.
This cake will keep for 2–3 days in an airtight container.
Note
• Apple purée helps to add bulk to recipes that have had the cane sugar removed, as well as providing natural sweetness and fibre. Peel, core and roughly chop 4 large apples (about 800 g/1 lb 12 oz). Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool. It is fine to have a little bit of texture, but if you prefer a smooth sauce, whiz in a food processor or use a hand-held blender and purée until smooth. The purée will keep for 3–4 days in an airtight container in the refrigerator. It also freezes well for a couple of months – portion the purée into small containers or spoon into ice-cube trays, freeze and seal in an airtight container. Makes 600 g (1 lb 5 oz/2 cups).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You'll notice the icing on this cake has a slightly grainy appearance. This is because the size of the dextrose crystals is not as fine as icing sugar. You can blend the dextrose to make it finer, if you like.
