It's so rare to find a recipe that incorporates both chocolate and apples. But given that we still have the greater part of a half-bushel of apples left and I had a hot desire to make something chocolate today, I knew I had few options. It's also been a long time since I've made cake.
That's one of those things in life that really upsets me - the lack of cake-making. We've come so far, yet I still find myself waiting patiently for the nearest birthday to make a new cake. And even then it must be the birthday of someone you're really close to. Also, in my family, the birthday cake is a classic yellow cake with M&M's and chocolate frosting. So it's been a LONG time since I've tried a new cake and this doesn't even really because it has a huge whole in the middle. And no frosting! What is this?!
Oh well...a cake is a cake I suppose.
In other news, it appears I'm sick. Hopefully no one will catch my disease from eating this scrumptious, unusual choco-apple blend. But even if they do, it's gonna be worth it.
Oven Temp - 325
Bake Time - 1 hr, 15 mints
Prep Time - 20 mints
Total Time - 1 hr, 45 mints
1 cup room-temp butter
2 cups white sugar
1/2 cup water
1 tablespoon vaniller extract
2 1/2 cups 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
Grease and flour a tube pan (9 or 10 inch diameter).
In a large bowl cream the butter and sugar. Beat in the eggs then add the water and the vanilla.
Stir the flour, cocoa, baking soda, ground cinnamon
and ground nutmeg together.
Beat this mixture into the creamed mixture.
Stir in the chopped apples and the semisweet chocolate chips. Pour the
batter into the prepared pan.
Bake at 325 for 1 hour and
15 minutes or until the cake tests done when a toothpick is inserted
near the center. Make sure to rotate it after about 30 mints.
Transfer to a rack to cool. Makes about 16 servings, so be ready to share.