Apples and Chocolate is not a very common combination but I love it! And surely if you try this fluffy and delicious cake, you will love it too. The Apple Chocolate Marble Bundt Cake is fluffy, tasty and easy to make!
Why is this recipe great
If you never ate an apple cake, you need to know that they all tend to be moist and tasty.
But the current recipe is not just any apple cake, it is a marble cake. The impressive colour effect is created with melted chocolate. The taste combination between apples, chocolate, walnuts and spices makes this dessert truly impressive. Last but not least, it is quite easy to make if you follow the detailed steps below!
This cake is made of two elements: apple batter and chocolate batter.
The apple part of the cake is really simple but very delicious. It is made with spelt flour, apples, vegetable oil, spices, milk, eggs, brown sugar and baking powder. You can also add walnuts or not: it is a matter of personal preference. However walnuts would give it a wonderful flavour and make the texture even moister, 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 combined on the palate!
Can you use einkorn or all-purpose flour instead of spelt
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 general. I consider that spelt flour is really nice in some cakes that’s why I have many desserts with it. Like the Healthy Apple Date Cake and in the Soft Pumpkin Cream Cheese Cookies. However you can substitute it by einkorn flour or use all-purpose flour instead,. The texture and the taste of the cake would be slightly different, however.
How to store the cake
This cake would be great for 2-3 days stored in airtight container or tightly covered with cling film. You can also keep it in the fridge for 3-4 days.
Can you freeze it? Certainly you can and the texture would remain good. Just wrap it tightly in cling film before placing it in the freezer. You can keep it there for up to 3 months.
I am pretty sure you would love this cake as well if you make it. I had several people giving it already a great feedback: after trying mine and after preparing it at home.
If you make it, I would be very happy if you share your experience: in the comments below or in Instagram!
Here are some more delicious desserts using apples:
Apple and Chocolate Marble Bundt Cake
For the apple batter:
- 2 large apples, peeled and grated
- ¾ cup/ 150 g brown sugar
- ⅓ cup/ 100 ml vegetable oil
- 2 cups/ 250 g spelt flour, can be substituted by all purpose
- 1,5 teaspoon baking powder
- 2 eggs
- ⅓ teaspoon cinnamon
- pinch of nutmeg
- 2 teaspoons vanilla extract
- ¼ cup/ 60 ml milk
- ⅞ cup/ 100 g ground walnuts, optional
For the chocolate batter:
- 4 oz/ 110 g dark chocolate
- ¼ cup/ 55 g butter
- ½ cup/ 100 g granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup/ 80 g self-raising flour
- Preheat the oven to 350° F/ 180° 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 (double boiler) 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 with a rubber spatula 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.
- To grease the pan: It is very important to grease it very well to avoid the bundt breaking when inverting it. Pour some oil and add 1 tablespoon of all-purpose flour into the pan. Brush all around with a kitchen brush, mixing the oil and the flour well. If needed, add more of both ingredients.
- The self-raising flour can be substituted by same quantity of all-purpose flour + ⅔ teaspoon baking powder.
- Store the cake in airtight container for 2-3 days.