You would never guess that this rich, moist and delicious cake is lighter than its high-fat counterpart.
Recipe information
Yield
Makes 12 Servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with vegetable oil spray. Stir chocolate in top of double boiler set over simmering water until melted . Cool slightly.
Step 2
Whisk flour, 1 cup sugar, cocoa, baking powder and salt in medium bowl. Whisk eggs, egg whites, applesauce, oil, vanilla and melted chocolate in large bowl to blend. Sift flour mixture over. Whisk batter until smooth. Transfer to prepared pan; smooth top.
Step 3
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 35 minutes (cake will come about halfway up sides of pan). Transfer pan to rack and cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.)
Step 4
Release pan sides from cake. Place cake on plate. If desired, place doily atop cake and sift powdered sugar over; remove doily.
