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Apple and chocolate cake in elegant serving
Rich chocolate cake kept moist with fresh apple

Apple and chocolate cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is built on a play of textures and flavours. The grated apple doesn't appear as a dominant taste, but as a 'moisture reservoir': continuously steaming the dough from the inside during baking, so the sponge stays moist for days, unlike drier cocoa sponges. The chocolate ganache (cream) on top provides an elegant, slightly bitter contrast to the sweet cake.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 10 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (approx 22-24 cm): For baking.
  • Whisk: For creaming the butter.
  • Sieve: For dry ingredients.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Grease the cake tin with butter and dust with flour.

Tip: Flouring creates a physical barrier between the batter and metal, preventing sticking.
2 ✓

Beat the soft butter with the sugar until pale (fluffy), then work in the eggs one by one.

Tip: Creaming introduces air into the fat, which expands in the oven, helping the cake rise (Physical leavening).
3 ✓

Sift together the flour, cocoa, and baking powder. Fold into the butter mixture, then stir in the grated apple. Do not overmix!

Tip: Cocoa powder tends to clump and dry out; sifting loosens it. The acidity of the apple can react with the baking powder, aiding gas production.
4 ✓

Pour into the tin and bake for 25-30 minutes. Perform a skewer test: if it comes out clean, it is ready. Leave to cool completely.

Tip: If you try to coat it while hot, the cream will run off. The structure firms up during cooling.
5 ✓

For the ganache, heat the cream (do not boil!) and pour over the broken chocolate. Wait 1 minute, then stir until smooth.

Tip: The heat of the cream melts the chocolate; the standing time allows the heat to penetrate evenly, so the emulsion won't be lumpy.
6 ✓

Spread the lukewarm ganache over the cooled cake and refrigerate for at least 1 hour to set the coating.

Tip: Due to the recrystallisation of cocoa butter, the cream will firm up in the cold.

Recipe FAQ

Why was the cake dense?
You probably overmixed it after adding the flour. Once in contact with flour, only fold carefully so you don't overwork the gluten.

Ingredients

  • 200 g Plain flour
  • 30 g Cocoa powder (unsweetened)
  • 150 g Sugar
  • 100 g Butter (room temperature, soft)
  • 3 pcs Eggs (room temperature)
  • 1 packet Baking powder
  • 300 g Grated apple (peeled)
  • 200 g Dark chocolate
  • 200 ml Cream (min. 30%)
  • 1 tsp Vanilla extract