Ingredients
½ cup cocoa powder
1 tbsp espresso powder
½ tsp baking soda
2 ½ tsp baking powder
1 tsp salt
2 cups cake flour
1 tbsp vanilla extract
¾ cup apple sauce
½ cup vegetable oil
1 ½ cups muscovado sugar
½ cup light sour cream
1 ¼ cups brewed coffee
1 ¾ cups milk
3.4 oz instant chocolate pudding, (1 pack)
1 ½ cups heavy whipping cream
5 ¼ oz powdered sugar, (½ cup + 2 tbsp)
chocolate chips, optional
Preparation
In a bowl, add the cocoa powder, espresso powder, baking soda, baking powder, salt, and cake flour and sift through.
Add the vanilla extract, apple sauce, vegetable oil, and muscovado sugar into the mixer, and mix on medium speed until mixed evenly.
Add light sour cream into the mixture and continue to mix well.
Gradually add the dry ingredients into the mixture and fold to mix evenly.
Gradually add the coffee to the mixture and fold until it forms a loose batter.
Grease a cake tin and pour in the batter. Bake at 350 degrees F for 26 to 28 minutes.
To make the pudding, add the milk, instant chocolate pudding powder, and whisk them to mix well. Allow the mixture to set slightly.
Poke some holes on the top of the cake.
Pour the pudding mix on top of the cake and spread evenly.
Refrigerate the cake for about 10 minutes until the pudding is firm.
To make your cream frosting, add the heavy whipping cream and powdered sugar in a mixer then beat them on high speed until stiff peaks form.
Spread your frosting evenly over the top of your cake.
Generously top the cake with chocolate chips.
Slice and serve!
