Chocolate Apple Cake is a moist, rich dessert that combines the deep flavor of cocoa with the natural sweetness and texture of fresh apples.
This Chocolate Apple Cake is often enjoyed at home, in cozy kitchens or during family gatherings, where the aroma fills the room and invites everyone to share a slice.
Making Chocolate Apple Cake brings warmth and comfort, blending chocolate and fruit in a unique way.
The main focus lies in balancing the bitterness of cocoa and the sweetness of apples to create a harmonious, flavorful dessert experience. Now, I will guide you through the preparation of Chocolate Apple Cake.
How To Prepare Chocolate Apple Cake?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Easy
Cuisine: International / Fusion
Calories: Approximately 280 kcal per serving (based on 10 servings)
Yield: 1 cake
Kitchen Utensils Needed
- Mixing bowls (2)
- Measuring cups and spoons
- Whisk or electric mixer
- Rubber spatula
- Knife and cutting board
- 8 or 9-inch round or square cake pan
- Oven
- Cooling rack
- Sieve (optional, for powdered sugar)
Ingredients
- 1½ cups (180 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 ml) olive oil (or other neutral oil)
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) plain yogurt (full-fat or Greek)
- 2 medium apples (about 2 cups, diced with peel)
- ½ cup (90 g) semi-sweet or dark chocolate chips
- Butter, for greasing the pan (optional)
- Powdered sugar, for dusting (optional)
Instructions
1. Start by preheating your oven to 350°F (175°C). I like to grease my cake pan with a bit of butter, but you can also line it with parchment paper if you prefer easy cleanup.
2. In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda—this helps keep the cake light and lump-free. Set that aside for a moment.
3. In a large mixing bowl, whisk together the sugar and eggs until the mixture turns pale and fluffy. Add the olive oil, vanilla extract, and yogurt, and whisk again until everything blends smoothly.
4. Next, slowly add the dry ingredients into the wet mixture. Stir gently using a spatula or wooden spoon—just until combined. Be careful not to over mix; the batter should be slightly thick and smooth.
5. Now, fold in the diced apples and chocolate chips until they’re evenly scattered throughout the batter. Pour everything into your prepared cake pan and smooth out the top.
6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake rest in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
7. Once it’s cool, you can dust the top with a little powdered sugar for a simple finishing touch. Enjoy every bite this one’s worth savoring.
Notes
For the best texture and flavor, use firm and slightly tart apples like Granny Smith or Honey crisp. These varieties hold their shape during baking and provide a pleasant contrast to the rich chocolate.
Using plain yogurt not only adds a subtle tang but also ensures the cake stays incredibly moist and tender without the need for extra butter. You can also substitute with Greek yogurt or sour cream if needed.
My Tips For Success
1. Cut your apples into small, even pieces so they cook consistently and spread evenly throughout the cake. Avoid large chunks they tend to sink to the bottom or stay too firm after baking.
2. After combining the wet and dry ingredients, stir just until everything comes together. Over mixing can lead to a dense, tough cake instead of a light and tender one.
3. Make sure your eggs and yogurt are at room temperature before mixing. This helps them blend smoothly into the batter, resulting in an even texture and better rise.
4. To test if your cake is ready, insert a toothpick or skewer in the center. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is perfectly baked. Avoid over baking to keep it moist and soft.
5. Allow the cake to cool fully before sprinkling powdered sugar on top. This keeps the sugar from melting into the cake and ensures a pretty, fresh finish.
How Can I Serve Chocolate Apple Cake?
Enjoy your Chocolate Apple Cake dusted with cinnamon powdered sugar for a cozy touch, or serve it with a side of warm fruit compote to add a fresh, tangy contrast.
For a fun twist, turn leftovers into Chocolate Apple Cake trifle by layering pieces with whipped cream and chopped nuts.
You can also toast slices lightly and spread with cream cheese or honey for a simple snack. Pair it with your favorite hot beverage to complete the experience.
Recipe Variations
1. Gluten-Free Version:
Substitute the all-purpose flour with a gluten-free baking blend (make sure it contains anthem gum). Bake as usual but watch the texture—it might be a bit more delicate.
2. Vegan Version:
Replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested for 5 minutes). Use plant-based yogurt (like coconut or almond) and swap olive oil for coconut oil or vegan-friendly oil.
3. Spiced Apple Chocolate Cake:
Add 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg or allspice to the dry ingredients for a warm, cozy flavor.
4. Nutty Apple Chocolate Cake:
Fold in ½ cup chopped walnuts, pecans, or hazelnuts along with the apples and chocolate chips for extra crunch and flavor.
5. Apple-Cinnamon Glaze:
Mix powdered sugar with a splash of milk and a pinch of cinnamon for a simple glaze drizzle over the cooled cake.
How To Store The Finished Cake
To store your finished Chocolate Apple Cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
For longer storage, you Chocolate Apple Cake freeze the cake (whole or sliced) wrapped well in foil and plastic wrap thaw overnight in the fridge before serving.
FAQs About Chocolate Apple Cake
Can I use peeled apples instead of keeping the peel on?
Yes, you can peel the apples if you prefer a smoother texture, but leaving the peel on adds extra fiber and a bit of chewiness.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is done.
Can I make this cake ahead of time?
Absolutely! The cake tastes even better the next day. Store it covered at room temperature or refrigerated for up to 5 days.
Can I substitute the olive oil with butter?
Yes, melted butter can be used instead of olive oil, which will add a richer flavor and slightly different texture.
How can I prevent the chocolate chips from sinking to the bottom?
Toss the chocolate chips in a small amount of flour before folding them into the batter to help them stay evenly distributed.
Conclusion
I am truly happy with how this Chocolate Apple Cake turned out, and my family absolutely loved it. It brought warmth and joy to our table, making our time together even more special.
I hope you will try making this delicious Chocolate Apple Cake soon and enjoy it just as much as we did. It’s a wonderful treat that’s sure to bring smiles and sweet moments to your home.
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Chocolate Apple Cake
Equipment
- Mixing bowls (2)
- Measuring cups and spoons
- Whisk or electric mixer
- Rubber spatula
- Knife and cutting board
- 8 or 9-inch round or square cake pan
- Oven
- Cooling rack
- Sieve (optional, for powdered sugar)
Ingredients
- 1½ cups 180 g all-purpose flour
- ½ cup 45 g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup 150 g granulated sugar
- 2 large eggs at room temperature
- ½ cup 120 ml olive oil (or other neutral oil)
- 1 teaspoon pure vanilla extract
- 1 cup 240 ml plain yogurt (full-fat or Greek)
- 2 medium apples about 2 cups, diced with peel
- ½ cup 90 g semi-sweet or dark chocolate chips
- Butter for greasing the pan (optional)
- Powdered sugar for dusting (optional)
Instructions
- Start by preheating your oven to 350°F (175°C). I like to grease my cake pan with a bit of butter, but you can also line it with parchment paper if you prefer easy cleanup.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda—this helps keep the cake light and lump-free. Set that aside for a moment.
- In a large mixing bowl, whisk together the sugar and eggs until the mixture turns pale and fluffy. Add the olive oil, vanilla extract, and yogurt, and whisk again until everything blends smoothly.
- Next, slowly add the dry ingredients into the wet mixture. Stir gently using a spatula or wooden spoon—just until combined. Be careful not to over mix; the batter should be slightly thick and smooth.
- Now, fold in the diced apples and chocolate chips until they’re evenly scattered throughout the batter. Pour everything into your prepared cake pan and smooth out the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake rest in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Once it’s cool, you can dust the top with a little powdered sugar for a simple finishing touch. Enjoy every bite this one’s worth savoring.