This cake is a super moist, mild spice cake studded with chocolate chips. It is quite good as it is, but if you prefer that the spices be more on the forefront I would recommend upping the cinnamon, cardamom and cloves half again or even try doubling them. Enjoy!
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp ground cardamom
1 tsp salt
1/2 tsp ground cloves
1/2 tsp ground pepper
2 cups unsweetened applesauce
2 large eggs, lightly beaten
1/2 cup canola oil
1 stick unsalted butter, melted
1 1/2 cups semisweet-chocolate chips
Confectioners' sugar, for dusting
Crème fraîche or whipped cream, for serving
Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.
Scrape the batter into the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out with a few crumbs attached. Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes. Sift confectioners' sugar over the cake, slice and serve.
Original recipe from Food & Wine.