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Cocoa apple cake recipe

Cocoa apple cake recipe


  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake
  • Apple loaf cake

People don't usually think of apple and chocolate, but this unique apple cake recipe is very moist and rich. I have also made it in loaf tins, and given it away for Christmas gifts.

58 people made this

IngredientsServes: 16

  • 3 eggs
  • 375g caster sugar
  • 225g butter, softened
  • 125ml water
  • 280g plain flour
  • 2 tablespoons cocoa
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 130g chocolate chips
  • 250g grated apple
  • 1 tablespoon vanilla extract

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Cream together until fluffy the eggs, sugar, butter and water.
  2. In another bowl, sieve together the flour, cocoa, bicarb and spices.
  3. Add dry ingredients to creamed mixture and mix well.
  4. Fold in chocolate chips, apple and vanilla extract. Stir until these ingredients are evenly distributed.
  5. Spoon into greased, floured 25cm loose bottom tube cake tin.
  6. Bake at 170 C / Gas 3 for 60 to 70 minutes until cake tests done.

To make loaf cakes

You can use two 1 lb loaf tins instead of the 25cm tube tin. Adjust baking time by testing cake after 50 minutes.

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Reviews & ratingsAverage global rating:(40)

Reviews in English (32)

Terrific cake. I have made it on many occasions either as one big round one or two small loaves. It keeps well. Thanks for sharing it.-29 Aug 2010

loook so nice cant wait to make it !!!-04 Jan 2013

by MIHAELA

Excellent recipe: moist as can be, and chocolatey. I used milk chocolate chips since I'm not a fan of semi sweet chocolate, and it came out terrific. This is a keeper.-18 Mar 2001


Cocoa Apple Cake

Perfectly chocolaty and moist cake with bits of apple throughout. This is the perfect fall dessert!

Ingredients

  • 3 whole Eggs
  • 2 cups Sugar
  • 1 cup Butter
  • ½ cups Water
  • 1 teaspoon Vanilla
  • 2-½ 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

Preparation

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 nonstick spray and dusted with flour. Bake at 350ºF for 60–70 minutes.


Cocoa Apple Cake

A quick and easy cake that has the perfect amount of chocolate, spice and apples.

Ingredients

  • 3 Eggs
  • 2 sticks Margarine Or Butter
  • 2 cups Granulated Sugar
  • ½ cups Water
  • 2-½ cups Flour
  • 2 Tablespoons Baking Cocoa
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Allspice
  • 1 cup Walnuts, Finely Chopped
  • ½ cups Chocolate Chips
  • 2 cups Grated Apples (peeled) Granny Smith
  • 1 Tablespoon Vanilla

Preparation

Cream together the eggs, butter, sugar and water, until fluffy. Sift together flour, cocoa, soda and spices. Add dry ingredients to creamed mixture and mix well. Fold in walnuts, chocolate chips, grated apple and vanilla until blended. Spoon into a greased, floured 10″ loose-bottomed tube or bundt pan. Bake at 325ºF for 60-70 minutes.


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Apple and Chocolate Cake Recipe

Apple and chocolate is a great flavor combination! This firm but sticky cake travels well and is easy to slice, making it ideal for picnics.

Ingredients: (Serves 9)

  • 200 g/7 oz unsalted butter
  • 225 g/8 oz caster sugar
  • 3 eggs
  • 55 g/2 oz cocoa powder
  • 50 ml/2 fl oz water
  • ½ teaspoon bicarbonate of soda
  • 2 green apples, peeled and quartered
  • 225 g/8 oz self-raising flour
  • 115 g/4 oz icing sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon unsalted butter
  • 1 tablespoon milk

Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a 23-cm/9-inch square cake tin.

Place the first 8 ingredients in a food processor and process until the mixture is smooth and evenly combined. Spoon the batter into the prepared tin and bake for 1 hour or until well risen. Remove the tin from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely. Put the remaining 4 ingredients in a bowl over a pan of simmering water and heat until melted. Stir until smooth, adding a little extra milk if the mixture is a little too stiff. Spread the frosting over the cake. Once the frosting has set, the cake is ready to serve.


SO HOW'D IT GO?

This recipe was FANTASTIC. The only addition I made were chocolate chunks (vegan, of course) on top of the cake pre-baking.
Then for an icing, I made a cocoa/cinnamon icing and spread on the cake while still warm. oh my goodness! Let me just say that this cake only lasted 2 days in a house with just 2 people. :)
My only recommendation is to make this cake by hand and to NOT overmix. Mix JUST until all ingredients are blended. That will help with the texture a LOT.


Ingredients (16)

3/4 cup oil

1 and 1/3 cups sugar (increase to 1 and 1/2 &ndash1 and 3/4 cups if you want it sweeter)

3 large eggs

1 and 1/2 teaspoons Gefen Vanilla Extract

3 cups flour (whole-wheat pastry is fine)

1 and 1/2 teaspoons baking soda

1 and 1/2 teaspoons Haddar Baking Powder

1/2 teaspoon salt

scant 1/2 cup Gefen Cocoa Powder

1 cup lightly sweetened Gefen Soy Milk

2 Granny Smith apples, peeled and grated

1 Golden Delicious apple, peeled and grated

Garnish (optional)

a handful of dried apples, cut into tiny pieces

a handful of chopped roasted/candied nuts of your choice

Glaze

1/2 cup confectioner's sugar

2 teaspoons Gefen Soy Milk or pareve whipping cream


Preparation

    1. Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
    2. In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
    3. Combine the coffee powder with the hot water. Add to the mixing bowl.
    4. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
    5. Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
    6. Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.

    From Zingerman's Bakehouse © 2014 by Amy Emberling and Frank Carollo. Reprinted with permission from Chronicle Books.


    Norwegian Apple Cake

    Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

    Though quite straightforward, this recipe for Norwegian apple cake from Nevada Berg's cookbook “North Wild Kitchen” did raise a question. A whole tablespoon of cinnamon? Really? But it was not at all excessive, giving the cake autumnal fragrance and flavor along with a nicely burnished surface. What this recipe also offers is great flexibility. Though it calls for an 8-inch springform, it also worked in a 9-inch and a 10-inch, the latter providing a little less cake in proportion to topping (though no change in cooking time). Larger pans require more fruit. And on that score, in place of apples the recipe works well with fresh figs and peaches. Small purple plums, pears, apricots and even bananas are some other options to consider. &mdashFlorence Fabricant


    Instructions

    Preheat oven to 350°F. Prepare cake mix as directed on package, adding cocoa powder, red food color and vanilla. Pour batter into greased 13x9-inch baking dish.

    Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.

    Poke large holes all over cake using the end of a wooden spoon. After holes are made, mix milk, raspberry extract and neon blue and neon purple food colors in large bowl. Add pudding mix stir just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes.

    Frost cake with whipped topping. Refrigerate at least 1 hour or until ready to serve. Sprinkle each serving with Pop Rocks®.

    For best results, do not sprinkle entire cake with Pop Rocks®. (The candy will melt as it sits on top of the whipped topping.)