Cocoa Apple Cake
Submitted by Shooting
A moist tube cake where grated apples meet cocoa, cinnamon, allspice, and chocolate chips. Baked low and slow for a dense, spiced crumb that’s part apple cake, part chocolate cake, and entirely irresistible.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsCan’t decide between apple cake and chocolate cake? This one says why not both. Grated fresh apples keep the crumb incredibly moist while cocoa, cinnamon, and allspice layer on warm, autumnal depth.
Chocolate pieces and chopped nuts are folded through the batter for pockets of melty richness and crunch. The whole thing bakes in a tube pan, low and slow, until a toothpick comes out clean.
No frosting needed here. The cake is dense, fragrant, and satisfying enough on its own. Though a dusting of powdered sugar never hurts.
Chef Tips
- Grate the apples on the large holes of a box grater for the best texture; too fine and they’ll disappear into the batter
- Don’t skip the allspice; it bridges the apple and chocolate flavors beautifully
- Let the cake cool in the pan for 15 minutes before removing to avoid crumbling
Ingredients
Directions
Beat together eggs, sugar, margarine and water until fluffy.
Sift together flour, cocoa, soda, cinnamon and allspice.
Add to creamed mixture and mix well.
Fold nuts, chocolate, apples and vanilla until evenly distributed.
Spoon into greased and floured 10 inch loose bottom tube pan.
Bake in 325℉ (160℃). oven 60 to 70 minutes until cake tests done.
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