Chocolate Chip and Apple Cake

    (77)
    1 hour 35 minutes

    Apples add moistness to the spicy chocolate batter, and chocolate chips further enhance the chocolate flavour of this delicious cake.


    75 people made this

    Ingredients
    Serves: 14 

    • 250g butter or margarine, softened
    • 2 cups (440g) white sugar
    • 3 eggs
    • 1/2 cup (125ml) water
    • 1 tablespoon vanilla essence
    • 2 1/2 cups (250g) plain flour
    • 2 tablespoons cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 2 cups apples, peeled, cored and finely diced
    • 1 cup dark chocolate chips

    Directions
    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. Preheat the oven to 180 degrees C. Grease and flour one 23cm cake tin or a 25cm ring tin.
    2. In a large bowl cream the butter with the sugar. Beat in the eggs then add the water and the vanilla.
    3. Stir the flour, cocoa, bicarb soda, ground cinnamon and ground nutmeg together. Beat this mixture into the creamed mixture. Stir in the chopped apples and the dark chocolate chips. Pour the batter into the prepared cake tin.
    4. Bake in the preheated oven for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the centre. Transfer to a rack to cool.

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    Reviews and Ratings
    Global Ratings:
    (77)

    Reviews in English (65)

    by
    0

     -  23 Oct 2010

    by
    32

    My family REALLY liked this recipe! We have made it several times but usually add a frosting. Our favorite frosting is to take another cup or so of the choclate chips, add about a tablespoon of crisco, heat to melting point in microwave, stir well .... then drizzle over the top and sides of the cake. PS: when adding the chips to the cake (not the frosting) you MAY want to add them AFTER you have poured the batter into the pan. Basically just sprinkle them on top and stir them only slightly into the batter. This way they may not settle as much toward the bottom. To me this cake tastes even better after it has been around for a day.  -  11 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    26

    This recipe is one my family has used for over 30 years. My little sister won a blue ribbon at our county fair with it. I'll will note here that the nutmeg may be replaced with ground allspice for a nuance of flavor I prefer. As much as 1 cup of chopped nuts may be added if desired. A bundt pan may be used instead of the tube pan without making any change in time or temperature.  -  28 Sep 2001  (Review from Allrecipes USA and Canada)

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