Chocolate Apple Cake
This Chocolate Apple Cake combines rich, deep chocolate with the subtle tartness of fresh apples, creating a moist, decadent dessert that perfectly balances indulgence and freshness. Ideal for dinner parties or special treats, this cake delivers outstanding results with minimal effort.
Equipment
- 9x13-inch baking pan
- Mixing Bowls
- Whisk
- Wire Cooling Rack
Ingredients
For the cake
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1½ cups granulated sugar or 1¼ cups coconut sugar for a less refined option
- ¾ cup unsweetened cocoa powder Dutch-processed for deeper flavor
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk or 1 tablespoon lemon juice plus enough milk to make 1 cup
- ½ cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- 2 medium apples peeled and diced (Granny Smith or Honeycrisp work best)
- 1 tablespoon cinnamon
- ½ cup chocolate chips semi-sweet or dark, based on preference
For the glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2-3 tablespoons milk or apple cider
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
- Peel and core the apples, then dice them into approximately ½-inch pieces. Toss the diced apples with 1 tablespoon of cinnamon and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs lightly, then add buttermilk, oil, and vanilla extract. Whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Stop when no dry flour is visible – usually 30-40 strokes.
- Gently fold in the cinnamon-coated apples and chocolate chips until evenly distributed.
- Pour the batter into your prepared pan, spreading it evenly with a spatula. Tap the pan gently on the countertop 2-3 times to release any large air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes.
- For the optional glaze, whisk together the powdered sugar, cocoa powder, milk or apple cider, and vanilla extract until smooth. Drizzle over the slightly warm cake.
Notes
- The cake improves after 24 hours as the flavors meld. Consider baking a day before serving for optimal taste.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5-7 days.
- For a healthier version, replace half the all-purpose flour with whole wheat flour and reduce sugar to 1 cup.
- Cake freezes well for up to 3 months when wrapped properly.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5-7 days.
- For a healthier version, replace half the all-purpose flour with whole wheat flour and reduce sugar to 1 cup.
- Cake freezes well for up to 3 months when wrapped properly.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 4gCholesterol: 35mgSodium: 230mgFiber: 3gSugar: 28g
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