Apples add moisture and great texture to this delicious chocolate cake. They melt into the dough and no one will know they’re there, except you! This delicate apple pie is light and soft with thin slices of apple on top. This recipe does a lot of things, making it a great freezer. It is very affordable to do on the weekends for your family. Let’s try it now.
This Chocolate Apple Cake has all the things I love in a cake. First, I love its deep chocolate flavor and wonderfully moist and dense, almost brownie-like, texture. I love that it doesn’t need a frosting because it is so flavorful on its own. I love that it can be quickly made, as you just stir all the ingredients together. I love that it is baked in a 9 x 13 inch (23 x 33 cm) pan so it feeds a lot of people. And I love how it keeps for quite a few days. In fact, it seems to get better in taste and texture after a day or two of storing.
A few notes on ingredients. This cake uses unsweetened cocoa powder which gives it a deep chocolate flavor. My personal preference is to use Dutch-processed (alkalized) unsweetened cocoa powder as I find the chocolate flavor is milder than if you use the natural unsweetened cocoa powder. The cake also contains buttermilk. You can buy commercially made buttermilk or you can make a good substitute. To do this, take 1 cup (240 ml/grams) milk and stir in 1 tablespoon lemon juice or vinegar. Let sit at room temperature for about 10 minutes before using.
Finally, the surprise ingredient in this cake is grated apple. It not only adds a nice flavor to the cake but it makes it wonderfully dense and moist. You can use any type of apple.
Chocolate Apple Cake:
2 cups (260 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (preferably Dutch-processed (alkalized))
2 teaspoons (8 grams) baking powder
3/4 teaspoon (3 grams) baking soda
1/2 teaspoon (2 grams) salt
2 large eggs (100 grams), at room temperature
1 1/2 cups (300 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, melted and cooled to room temperature
1 cup (240 ml/grams) buttermilk, at room temperature
2 teaspoons (8 grams) pure vanilla extract
2 cups (270 grams) peeled, cored, and shredded apple (you will need about 1 pound/ 450 grams of apples) (about 2 large)
3/4 cup (125 grams) semisweet or bittersweet chocolate chips
Step 1: Preheat oven to 350 F (180 C) and place oven rack in the center of oven. Butter, or veggie spray, a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan.
Step 2: In a large bowl, beat or stir the flour, cocoa powder without sugar, baking powder, baking soda and salt.
Step 3: In another large bowl, beat eggs until lather. Then whisk the sugar, melted butter, buttermilk and vanilla extract. Add wet ingredients to dry ingredients and stir or beat until combined. Add chopped apples and chocolate chips and stir well. Spread the dough into the prepared pan and bake for about 30 minutes or until the wooden toothpick is clean.
Step 4: Take out the oven and let cool on the wire rack. While you can serve it on the same day it is baked, its flavor and texture will improve overnight.
Serve with whipped cream or vanilla ice cream.