A delicious chocolate cake with fresh apples
Cocoa apple cake is the perfect fall dessert. Well, actually it would be perfect for anytime of the year, but I seem to only make it in the fall when the apples are ready.
This recipe comes from my aunt. I remember her making it when I was a kid…. I was probably in high school or early college. I loved it and asked for her recipe.
That recipe sat in my recipe card file for years until recently when I was flipping through the cards and found it! I quickly made this cocoa apple cake.
It was just as good as I remembered as a kid….moist, chocolaty with little bits of apple. There’s nothing better than finding an old forgotten recipe and it becoming a favorite!
This cake is baked in a bundt pan. It makes a beautiful presentation, as long as it doesn’t stick to the pan. If it sticks, it still tastes great, but it just doesn’t look so great. The trick to getting it out of the pan starts even before you put the batter in the pan.
Start by spraying the pan well with a non-stick cooking spray. Then take a small amount of flour and sprinkle it in the pan.
Gently rotate the pan around and tap the sides so the excess flour falls out. You want every surface covered. Do this tapping over a sink, unless you want to clean up a floury mess!
After the cake has cooked and completely cooled. Then the turn pan upside down and tap the bottom of the pan until the cake slides out.
If the cake sticks at all, you can try to gently release the stuck areas with a knife. This is tough since the pan is curved. Just before serving, dust cake with powdered sugar.
Tips for making Cocoa Apple Cake
- Use a crisp, tart apple for best results
- Grate apples just before adding to cake batter so apples don’t brown.
- To avoid sticking, spray bundt pan with a nonstick spray and then add a light coat of flour. Knock off excess flour.
- Allow cake to cool completely before removing cake.
Moist chocolate cake made with fresh apples
- 3 whole eggs
- 2 cups sugar
- 1 cup butter
- 1/2 cup water
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 cup chopped walnuts optional
- 1 cup chocolate chips
- 2 cups grated apples
Cream together eggs, sugar, butter, water, and vanilla.
In a separate bowl, mix flour, cocoa powder, baking soda, cinnamon and allspice.
Add dry mixture to creamed mixture.
Fold in walnuts, if using, chocolate chips, and apples.
Place into a bundt pan that has been sprayed with a non-stick spray and dusted with flour.
Bake at 350 for 60 - 70 minutes.
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