The Apple Chocolate Bundt Cake is fluffy, tasty and easy to make! It is a wonderful recipe, combining two types of batter, each creating a wonderful flavor and texture.
A really special dessert that surely would be appreciated by kids and adults!
If you love apple desserts, you may also like my super easy Apple Dump Cake, the Old-Fashioned Fresh Apple Cake and the Kids Friendly Tiramisu with Apples.
Why is this recipe great
- The current recipe is not just any apple cake, it combines apple batter with brownie batter in a wonderful bund cake!
- It is a taste combination of apples, chocolate, walnuts and spices which all make this dessert truly impressive.
- The recipe is perfect for your fall baking but is also suitable for all seasons.
- Last but not least, the cake is quite easy to make if you follow the detailed steps below!
What ingredients you need
For the apple batter you would need:
- apples, peeled and grated
- brown sugar
- vegetable oil
- whole grain spelt flour: can be substituted by einkorn or wheat whole grain flour
- baking powder
- eggs
- spices: cinnamon, nutmeg, vanilla extract
- milk
- ground walnuts: optional but highly recommended
For the brownie batter you need:
- dark chocolate
- butter
- granulated sugar
- eggs
- vanilla extract
- self-raising flour
The complete ingredient list with quantities is below the post, in the recipe card!
Recipe summary
To make this cake you need to make two separate batters: apple batter and chocolate batter.
The apple batter is really simple.
To make it you need to beat the eggs and the sugar first. Then gradually add the wet ingredients, the apples and then the dry ingredients. Set aside while making the second part of the cake.
The chocolate batter of the cake is similar to brownie batter.
To make it, first melt the chocolate with the butter and the sugar. Don't melt it completely: when a few pieces remain, remove the pan from the heat and stir gently until the butter and the chocolate are fully melted.
Make sure the ingredients are cooled before adding the egg. Whisk well and add the rest of the ingredients gently with a rubber spatula.
To assemble the cake alternate the two batters into the greased and floured pan, so that they create a marble effect.
What flour to use
I use 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
How to store the cakeThis 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!
Want more delicious recipes with apples? Here are some more:
📝 Recipe
Apple and Chocolate Marble Bundt Cake
Ingredients
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
Instructions
- Preheat the oven to 350° F/ 180° C. Using a kitchen brush grease and flour very well a large bundt cake pan.
Apple batter:
- 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.
Chocolate batter:
- 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.
Notes
- 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.
Comments
No Comments