Chocolate Apple Cake
Chocolate apple cake combines rich cocoa flavor with the natural sweetness and moisture of fresh apples. The apples keep the cake tender while balancing the chocolate’s intensity. Often spiced with cinnamon or nutmeg, it’s perfect for fall baking. This comforting dessert can be enjoyed plain or topped with glaze, cream, or powdered sugar.
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.
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.