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Wednesday, 29 August 2007

Chocolate Apple Cake

A friend of mine called Nina kindly passed this recipe on to me and ever since I have been a convert of this cake. Thank you Nina for also allowing me to post the recipe of your cake here.

It has everything I wish for in a cake, a moist light chocolate sponge with grated apples that don’t take away any of the chocolate taste. The grated apple enhances the sponge cake moistness if anything.

The icing is very smooth and the richness of the cocoa comes sublimely through. In my opinion it’s a beautiful glitzy choccy cake and it wouldn’t go a miss for a birthday sponge cake either.

If I was to alter anything it would be by adding 100g (4 oz) of chopped chocolate next time to the sponge mixture to see if it would work or not. It may just tip the balance or add another dimension to enhance the flavour. I will keep you posted when I try this out next time.

This picture shows the moist chocolate sponge and velvet chocolate icing. Oh my, this cake is SO good!!

Here is Nina’s recipe if you would like to bake this cake.

Chocolate & Apple Cake


250g (9 oz) Plain flour
25g (1 oz) Cocoa
1 tsp Baking powder
1 tsp Bicarbonate of soda
100g (4 oz) butter, softened
250g (9 oz) Caster sugar
2 Eggs
A few drops of Vanilla Extract
175 ml (6 fl oz) Milk
2 Cooking Apples, peeled, cored and grated
450g (1 lb) Icing sugar, sifted
25g (1 oz) Cocoa
50g (2 oz) butter, softened
90 ml (3 fl oz) Milk

Preheat oven to 180C/350F/Gas 4. Grease a 20cm (8 in) square cake tin.
Sift the flour, cocoa powder, baking powder and Bicarbonate of soda.
Put the sugar and butter into a bowl and beat until light and fluffy. Whisk in the eggs, one at a time. Fold in the flour mixture and lastly add the grated apple and milk.
Spoon into the tin and bake for about 1 hour or until cooked.
When cake is cold, make the icing by beating all ingredients together, spread over the cake and make a swirly pattern and pop on some chocolate drops.

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