Serve with crusty bread as a vegetarian main dish or as a side dish. This recipe for chard is incredibly simple and tasty and only calls for a few simple ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 14 |
| Yield: | 1 9- or 10-inch tube cake |
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- 3 large eggs
- ½ cup water
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups apples – peeled, cored and finely diced
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9- or 10-inch tube pan.
- Cream butter with sugar in a large bowl. Beat in eggs, then add water and vanilla.
- Stir flour, cocoa powder, baking soda, cinnamon, and nutmeg together. Beat this mixture into the creamed mixture just to combine.
- Stir in chopped apples and chocolate chips. Pour the batter into the prepared pan.
- Bake until the cake tests done when a toothpick is inserted near the center, about 1 hour 15 minutes. Transfer to a rack to cool.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 201 mg |
| Sugars | 37 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Very moist and flavorful. I substituted AP flour for the coco powder adding an extra 1/4 cup chocolate chips. I puréed the cored skinned apples and added a touch of allspice, clove and toasted walnuts. Bravo!
Great dessert or could be a breakfast cake. After 2 days I wrapped cake in saran and refrigerated. My 90 year old mom said “you can bake this again!”
I substituted 1 cup whole wheat flour, added 115 grams of apple sauce, 1/4 teaspoon of dried ginger as cannot have nutmeg due to allergy. due to Apple sauce just needed a splash of water. used 18 muffin tins which baked in 30 minutes vs 1.5 hr. for cake pan. They were a tad dry, will try 3/4 cup whole wheat flour next time. still excellent
Another constant in our house.
Turned out great. Will make it again!
Waiting for the reviews. Made this tonight to take as a dessert contribution to a TGIF tomorrow. Hopefully the reviewer who said it was better the next day is right. I only changed out the nutmeg for allspice as recommended by someone else. I used Grated Asian Brown Pears.
Loved this cake. I followed other reviewers suggestions and sprinkled the chips on after it was in the pan so they didn’t all sink to the bottom. I also made my own applesauce, so I used half pureed into sauce and half chunks. Gave it more of an apple flavor that way.
The cake is very moist. The only problem I have with it is the nutmeg is overpowering – might leave that out the next time I make it. I added the chocolate chips last as one of the other reviewers’ had said, and they didn’t sink to the bottom.
Very very yummy..i made it exactly as it says with the exact amounts..turned out lovely & moist..the choc chips add that extra special yummy flavour..i guess you could keep that out and add more fruits if you want too..too good..
Would give it 5 stars but made changes. Used 1 banana and 1/2 cup oil rather than 1 cup butter. Used 1 1/2 cups sugar which was still a bit too much – would use 1 1/4 next time. Used 3 Tbsp. cocoa and 3 peeled and diced apples. I liked the look and taste of the apple chunks in the cake. It rose so high – and was very tasty!!! My boys loved it!!! Definitely in my recipe box and will make again!
Just tried a warm slice of this yummy cake. Followed the recipe and used a bundt cake pan with it turning out great. Can’t wait to share with work friends tomorrow for coffee break.
This is super good! I made it exact to the recipe. The only problem I had was I couldn’t get it out of the bunt pan-so we ate it out of it! Guess I didn’t grease enough-worth making-
This cake is awesome! My husband said it was the best cake I have ever made. Honestly, great mix of chocolate, spices and the apples make it very moist.
Easily one of the best cakes I’ve ever made. Whenever I serve it, people are skeptical, but end up LOVING it! I’ve used milk cholcolate chips instead of semisweet, and a half teaspoon of ground nutmeg instead of a full teaspoon. Yummy and moist and a reall crowd pleaser!!
Moist and dense cake. I doubled the amount of chocolate chips, and increased the apples to 3 cups. Used a bundt cake pan and baked at 350 for 50 minutes. Turned out delicious.
great and different recipe! love the combination of chocolate and cinnamon, and the addition of texture and sweetness from the apples was wonderful. i substituted apple pie spice for the cinnamon and nutmeg, and used a bundt pan. i think adding nuts would be something i’ll try next time. thanks!
Really moist and delicious. just b/c i had one i added a banana. Also I used pureed apples b/c i didn’t want it to be chunky, and since it seemed to make the batter thin enough, I didn’t add the 1/2 cup water as recipe states. Since I like the chocolate flavor I added twice the cocoa powder. I used about 1.5 cups sugar, about half cup Splenda. The chips didn’t sink to the bottom for me.
I loved this cake! BUT a couple of notes. Half of my family loved this cake, and the other half thought it was “Christmasy” and thought the apple/chocolate/spices mixture was weird. SO if you’re looking for an “everyone will love it” chocolate cake, this may not be it. It’ll probably be a bigger hit at a potluck or something. Also, if you add extra apples (I put 3 in), it does add extra moisture, making it slightly heavier but very moist. You may want to put half the nutmeg so it’s not too overpowering. I also floured and greased the pan as best as I could, but chunks still came off when I took the cake out. But if you do what I did, stick the pieces back on it and drizzle chocolate on the top or spread chocolate icing on the top, it will make it even more delicious. 😉
This is so easy and so good….
This cake was moist and chocolately and used up lots of my extra apples from my tree.
Excellent! Even after I made it more “healthy” it was still decadent. I double the apples (I used 4 apples, finely dicing 2 and pureeing the other 2 in a food processor) and cut the butter in half. I also reduced the sugar to 1 1/2 cups (the apples are very sweet) and use whole wheat flour. I also reduced cooking time to 1 hour.