Cocoa Apple Cake Recipes

Steps:

• Cream together until fluffy the eggs, sugar, butter or margarine, and water.
• In another bowl, sift together the flour, cocoa, baking soda, and spices.
• Add dry ingredients to creamed mixture and mix well.
• Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed.
• Spoon into greased, floured 10 inch bundt or loose bottom tube pan.
• Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.

Steps:

• In a medium bowl, combine flour, cocoa, baking soda and salt. Combine water, oil, lemon juice and vanilla; add to the dry ingredients and stir just until combined. Toss apples with sugar and cinnamon; fold into batter. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and dust all sides with the crushed vanilla wafers; set aside. Sift the flour and baking powder together in a small bowl and set aside.
• Using a mixer fitted with the whisk attachment, whisk the eggs on high speed until pale and very thick, 8 to 10 minutes.
• Meanwhile, melt the butter in a medium saucepan and cook, scraping the sides and bottom of the pan to prevent burning, until the butter browns and smells nutty, 6 to 8 minutes.
• Add 3/4 cup of the granulated sugar to the eggs. Add one-third of the flour mixture, then half of the butter, another third of the flour, the remaining butter and the rest of flour, mixing between additions. Whisk until just barely combined. Using a spatula, gently fold the batter until the ingredients are combined. It is very important not to over-whisk or over-fold the batter or it will lose volume. Pour into the prepared pan.
• In a medium bowl, toss the apples, cinnamon, lemon zest and remaining 2 teaspoons granulated sugar and pour on top of the batter. Sprinkle on the chocolate chips and bake until the cake is golden brown and springs back to the touch, 40 to 50 minutes. Release the pan when cooled and sprinkle the cake with confectioners' sugar.

Steps:

• In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
• In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
• Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
• In a small saucepan combine the brown sugar, butter and cream.
• Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, then egg whites, beating well after each addition. Beat in the buttermilk, applesauce and vanilla (mixture will appear curdled)., Combine the flour, cocoa, baking powder, cinnamon, baking soda, salt and allspice; stir into butter mixture just until blended. Stir in the apples, walnuts and chips., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
• In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
• In a large bowl cream the butter or margarine with the 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 degrees F (165 degrees C) for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the center. Transfer to a rack to cool. Makes about 16 servings.

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 10" tube pan.
• Cream butter (or margarine) and sugar.
• Add eggs one at a time, beating well after each addition.
• Add water; mix.
• Sift together flour and remaining dry ingredients; add and mix.
• Do NOT over-mix.
• Add remaining ingredients.
• Pour into tube pan.
• Bake at 325 degrees for 60-70 minutes.
• Cool upright on a rack 10-15 minutes.
• Invert and remove from pan and finish cooling on a rack.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 23cm loose-bottomed cake tin with baking parchment. In a large bowl, beat together the eggs and sugar until thick and pale, about 5 mins. Pour in the oil and stir well to combine.
• Sieve in the dry ingredients and fold through until the mixture is smooth and well combined before adding the apples.
• Carefully pour the mixture into the tin and bake for 45-50 mins. Leave to cool slightly before turning out onto a cooling rack. Once the cake is cool, dust with icing sugar and cinnamon.