The chocolate crumble cake with a sweet apple core is a variation of the classic crumble cake.
In the mixture, cocoa is added, which makes it even tastier and the fruity combination of apples brings a note of freshness.
Crunchy, crumbly, and rustic, it stands out from other cakes as the dough is not fully worked, leaving crumbs that become the main feature.
The addition of cocoa gives the dough an intense brown color, with notes of dark chocolate.
In the center, there is a layer of slightly spiced apples that contrast with the crunchiness of the outer dough, offering a sensation of softness and juiciness.
Easy and quick to prepare, without butter and with whole cane sugar, it is a healthy yet delicious cake.
It is ideal to serve both at breakfast and as a snack, but also as a dessert at the end of a meal.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate Crumble Cake
- 2 1/2 cups Type 1 flour
- 1/3 cup vegetable oil
- 1/3 cup unsweetened cocoa powder
- 3 1/2 tbsp water
- 1 egg
- 1/3 cup whole cane sugar
- 4 Golden apples
- 1 pinch ground cinnamon
- 1/2 packet baking powder
Tools
- 1 Bowl
- 1 Springform Pan
- Parchment Paper
- 1 Peeler
- 1 Fork
Steps for Preparing the Chocolate Crumble Cake
To prepare the delicious chocolate crumble cake, start by peeling the apples with a peeler.
Then cut them into medium-small cubes. To prevent them from browning, immediately sprinkle with a little lemon juice and add the cinnamon.
Meanwhile, in a bowl, pour the flour, egg, vegetable oil, whole cane sugar, water, and baking powder and mix roughly first with a fork and then with your hands to form crumbs.
Finally, add the cocoa and give it a final crumble to incorporate it into the dough.
Line a 24 cm springform pan with parchment paper, or grease it with a little vegetable oil and spread half of the dough to cover the entire surface and create a half-inch high edge.
Pour the raw apple pieces and cover with the remaining crumbled dough.
Bake at 350°F for about 35 minutes or until cooked.
Remove from oven, let cool, and serve.
And enjoy it all from Barbara!
Storage
The crumble cake keeps well at room temperature, in an airtight container or covered with plastic wrap, for 2-3 days. Keep it in a cool, dry place, away from heat and humidity.
If you added very juicy apples or plan to store it longer, you can place it in the refrigerator. In this case, wrap it in plastic or use an airtight container to prevent it from absorbing odors. Remove from the fridge at least 20-30 minutes before serving to regain its crumbly texture.
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