Apple and Chocolate is not a very common combination but I love it! In my early tweeties I could survive days eating just apples and chocolate candy bars. I considered this my dream diet and even when I was eating other kinds of food, I was always going back to my chocolate and apples.
I still love apples very much, even if I am not eating as many as I used to eat before. But during the autumn and winter apple desserts are a must! I already started this year with Easy Honey Apple Yogurt Dessert in a Glass. This Apple Chocolate Marble Bundt Cake is my second apple dessert for the season.
The apple part of the cake is really simple but very delicious. You can prepare it with or without walnuts: it is a matter of personal preference. At this stage of my life I prefer it with walnuts but in the past there were times when I disliked nuts in general. However walnuts would give any cake a wonderful flavour and moist texture, that’s why I highly recommend them for this recipe.
The chocolate part of the cake is similar to brownie batter. It is really nice and rich and it goes incredibly well with the apples. When I tried the cake I couldn’t even believe how naturally both tastes were coming together on the palate!
I used spelt flour in the apple batter because I like its taste. It is also healthier, even though this cake does not pretend to be healthy in overall. I consider that spelt flour is really nice in some cakes that’s why I use it very often recently. I used it in the Healthy Apple Date Cake and in the Soft Pumpkin Cream Cheese Cookies. However if you prefer to use all purpose flour, it is fine too.
This cake is very moist, not too sweet and it is also wonderfully delicious. I was really proud with it as I honestly did not expect that the result would be so pleasing. Before baking it I was slightly concerned that the resulting taste would be a bit unusual and therefore not everyone would appreciate it. This was definitely a wrong feeling: I brought the cake to the office and many people gave a very positive feedback. I ate from the cake in the office as well, which made me somehow imagine that it was someone else’s cake. That helped me to judge it a bit more objectively and finally I was convinced that THIS CAKE WAS PRETTY GOOD!
Needless to say, my son appreciated it very much too. Recently he is watching carefully every time I am baking a cake. He is especially excited when a mixer is involved in the preparation. He is so fascinated with my mixers that he can stay all day watching them in action. Looks like very soon I will have a helper in the kitchen 🙂
- 2 big apples peeled and grated
- 150 g brown sugar
- 100 ml vegetable oil
- 250 g spelt flour can be substituted by all purpose
- 1,5 teaspoon baking powder
- 2 eggs
- 1/3 teaspoon cinnamon
- pinch of nutmeg
- 2 teaspoons vanilla extract
- 60 ml milk
- 100 g ground walnuts optional
- 110 g dark chocolate
- 55 g butter
- 100 g sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 80 g self raising flour
Preheat the oven to 180 degrees C. Using a kitchen brush grease and flour very well a large bundt cake pan.
In a bowl combine flour, baking powder, nutmeg and cinnamon.
In a large mixing bowl beat eggs and sugar for 5 minutes. Add vegetable oil and beat for 1-2 minutes until incorporated. Add ground apples, vanilla and milk and stir with a spoon until combined.
Gradually add the dry ingredients, mixing gently with a wooden spoon, until just absorbed.
In a heatproof bowl over a pan of gently simmering water combine chocolate, butter and sugar. Stir until all ingredients are almost melted. Remove the bowl from the heat and whisk vigorously with a spoon until the remaining small pieces of chocolate and butter are completely melted. Add eggs and vanilla and whisk for 2-3 minutes with a hand whisk. Add flour and stir gently until combined.
Pour half of the apple batter into the prepared bundt pan. Spread on top the chocolate batter. Cover with the remaining apple batter.
Bake for 50-60 minutes or until a wooden skewer inserted in the cake comes out clean.
Remove the pan from the oven and let cool for 30 minutes. Carefully run a butter knife around the edges of the cake. Invert the cake on top of a serving plate. Before serving sprinkle with powdered sugar.