The stuffed apple and chocolate cake was created because I needed to use up some apples that had softened a bit and no one wanted to eat anymore.
I have a few apple cakes on the blog and I didn’t want to make a cake too similar to the others, so what do you think I could add?
Obviously dark chocolate!
I filled the cake with apples cut into fairly large wedges, but if you want the apples to stay very soft, you should cut them a bit thinner, so they soften enough while baking.
Mine were good but, after baking, they remained a bit firm.
For lovers of apple cakes, this must be absolutely replicated and I’m sure you’ll like it!
If you make this or other of my recipes, send me the photos and I will publish them on my page with your name.
Approximately 340 Kcal per serving
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Stuffed Apple and Chocolate Cake
- 3 eggs (medium)
- 5 oz sugar
- 4.4 oz butter
- 3/4 cup whole milk
- 1 packet baking powder
- 7.8 oz all-purpose flour
- grated zest of 1 lemon
- 19.4 oz apples (weight without peel and core)
- 2.5 oz 70% dark chocolate
- 1 oz all-purpose flour
- 2 teaspoons nutmeg
- 1 teaspoon granulated sugar
- juice of 1/2 lemon
- 0.35 oz powdered sugar
Tools
- 1 Pan cake pan
Preparation of the Stuffed Apple and Chocolate Cake
First, chop the chocolate into pieces, put it in a bowl and mix it with 1 oz of flour, this will prevent the chocolate from settling at the base of the cake during baking.
In another bowl, place the peeled and sliced apples, to which we will add 1 teaspoon of sugar, the nutmeg, and lemon juice, mixing everything well.
Now, prepare the cake base by putting the eggs with the sugar in the mixer and beating them at high speed until the mixture is fluffy.
Next, add the milk, softened butter, grated lemon zest, baking powder, and work at low speed, finally adding the flour little by little until the batter is complete.
Once all the ingredients are added, incorporate the chocolate with the flour, mixing just enough to combine it with the rest of the ingredients.
At this point, prepare a pan with sides at least 3 fingers high, if it’s silicone, no problem, otherwise you will need to butter and flour it.
Pour half of the batter into the cake pan, then layer the apples covering the entire base and again the remaining batter to cover the apples, leveling the cake.
Bake in a preheated oven at 338°F for 1 hour and 5 minutes, checking the cooking with a wooden skewer.
Once done, remove from the oven, leave to cool in the pan until it’s warm, then transfer to a serving plate and when it’s completely cooled, sprinkle with powdered sugar and serve.
