Chocolate Apple Cake
Chocolate apple cake topping is a rich and flavorful addition that combines the sweetness of apples with the decadence of chocolate. Typically used as a glaze or layer on top of apple cakes, this topping enhances the dessert's texture and taste. It is usually made with melted chocolate (dark or milk), butter or cream for smoothness, and sometimes cinnamon or spices to complement the apple flavor.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- 9-inch round or square cake pan
- Knife and chopping board
- Oven
Ingredients
- Topping:
- 2 tablespoons rolled oats
- ¼ cup packed brown sugar
- 2 –3 tablespoons sliced almonds
- 1 teaspoon mixed spice such as cinnamon, nutmeg, and cloves
- 25 g cold butter cubed
- Cake:
- 2 medium apples diced with peel (about 2 cups)
- ½ cup unsweetened cocoa powder
- 1 cup plain or Greek yogurt
- ¾ cup granulated sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs at room temperature
- ½ cup olive oil or any neutral oil
- ½ cup dark chocolate chips use chopped dark chocolate if preferred
- 1 teaspoon pure vanilla extract
Instructions
Prepare the topping:
- In a small bowl, mix rolled oats, brown sugar, sliced almonds, and mixed spice. Add chilled butter cubes and rub them in with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Set aside.
Preheat oven and prepare pan:
- Heat the oven to 175°C (350°F). Grease and lightly flour your cake pan or line it with parchment paper.
Mix dry and wet ingredients separately:
- In a medium bowl, sift together flour, cocoa powder, baking powder, and baking soda. In a large bowl, whisk yogurt, sugar, eggs, oil, and vanilla extract until smooth and creamy.
Combine batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Then gently fold in the diced apples (and chocolate chips, if using) evenly throughout the batter.
Bake the cake:
- Pour the batter into the prepared pan and sprinkle the oat topping evenly over it. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.