This is a fantastic recipe for you all to try: Chocolate Apple Cake shared with us by Robert our former chief cider maker. If anyone knows anything about apples and their marvellous characteristics for culinary creations, it’s him! If you have a go at making it and you fancy sharing a slice, please feel free to do so!
This is a simple, foolproof Chocolate Apple Cake. I have used several varieties of apples equally successfully. To the cake pictured that I made yesterday I added glacé cherries to the mixture and when cooked brushed the top with apricot jam and then covered with chocolate ganache. But that is because I was feeling indulgent and it is not strictly necessary!
There is no more reassuring aroma on a dull, wet November day than that of a chocolate cake cooking.
Chocolate Apple Cake – This is a variation of a Pound Cake which was traditionally made by using one pound each of eggs, flour, butter and sugar. Ingredients Weigh 3 Eggs then weigh the same quantity each of Golden Caster Sugar (or a mixture of Light Soft Brown Sugar and Golden Caster Sugar), Butter and Self-Raising Flour 2 Teaspoons of Vanilla Extract 4 Tablespoons of Cocoa Powder 1 Teaspoon of Baking Powder 2 Tablespoons of milk 1 Medium Sized Apple, any variety, peeled and cut into ½ cm dice.
- Heat the oven to Gas Mark 4 (180 C, 350 F).
- Grease a 20 cm diameter, 8 cm deep loose bottomed cake tin.
- Put the butter, sugar, vanilla extract and cocoa powder into a mixer/bowl and beat until light and fluffy, a good five minutes or so.
- Then add an egg and a tablespoon of flour and beat for a couple of minutes. Repeat with the remaining two eggs.
- Sift the rest of the self-raising flour and baking powder into the bowl, add the milk and beat for thirty seconds.
- Stir the diced apple through the mixture gently.
- Spoon into cake tin and level the top.
- Put into oven and check after forty minutes with knife into centre.
- Cake is ready when knife comes out clean, top springs back when touched and it is slightly shrinking from the sides. This can take fifty minutes, if cake is browning too much before finishing cooking cover with aluminium foil.