Cocoa Spice Cake

This chocolate cake sneaks in a healthier profile without sacrificing moisture. Applesauce replaces most of the fat, egg whites stand in for whole eggs, and just a quarter cup of margarine keeps enough richness that you don’t feel like you’re eating diet food.

The cinnamon is a subtle but smart addition. It deepens the cocoa flavor and adds a warm spice note that makes the cake taste more complex than its simple ingredient list suggests. The two flavors amplify each other in a way that pure chocolate alone can’t achieve.

Mix the wet and dry ingredients just until moistened. This is a tender cake that toughens quickly if overworked.

Kitchen Tips

• Use unsweetened applesauce at room temperature. Cold applesauce can cause the melted margarine to seize up into lumps.
• Sift the cocoa powder before measuring. Cocoa clumps badly and unsifted lumps turn into dry chocolate pockets in the finished cake.
• Whip the egg white before combining with the applesauce and margarine. The air you incorporate helps lighten the batter.
• The cake is done when the top springs back and a toothpick comes out clean. Don’t overbake; the low fat content means it dries out faster than a full-fat cake.

Variations

• Dust the cooled cake with powdered sugar for a simple finish that adds sweetness without extra fat.
• Add a teaspoon of instant coffee to the dry ingredients for a mocha-spice version.
• Fold in a handful of mini chocolate chips for pockets of melted chocolate throughout.