How can I prevent the chocolate chips from sinking?
To prevent the chocolate chips from sinking in the chocolate apple cake, toss them with a little flour before adding them to the batter. The flour helps the chips adhere to the batter, keeping them suspended while the cake bakes. Additionally, using a slightly thicker batter also helps distribute the chocolate chips evenly throughout the cake.
Can I substitute the cream with something else?
Absolutely! You can use ricotta or mascarpone cream instead of heavy cream. The result will be delicious!
Can I use a Bundt cake pan to make this cake?
Yes, this chocolate apple cake can be made in a Bundt pan! Make sure to grease and flour the pan well to prevent sticking, as Bundt cakes have intricate designs. You may need to adjust the baking time, so check if it's done by inserting a toothpick into the thickest part of the cake.
Can this cake be made ahead of time?
Absolutely! Bake the cake and let it cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days.
Does this cake freeze well?
Yes! Once it has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight and let it come to room temperature before enjoying.
More delicious apple and chocolate desserts!
Apple Brownies (Healthy!)
Apple Chocolate Chip Muffins
Apple Cookies
Apple Churros
How to store apple and chocolate chip cake
Apple and chocolate chip cake can be stored at room temperature for 2 to 3 days under a glass dome or in an airtight container.
Ingredients
All-purpose flour
200 grams
Granulated sugar
150 grams
Fresh heavy cream
170 ml
Eggs
2
Sunflower seed oil
50 grams
Golden apples
3-4
Chocolate chips
100 grams
Baking powder
16 grams
Vanilla extract
1 teaspoon
Zest of 1 lemon
Powdered sugar
to taste
How to make apple and chocolate chip cake
Peel the eggs and put them in a bowl along with the sugar, vanilla, and lemon zest.
Beat with an electric mixer for a few minutes until the mixture is fluffy and light. Add the oil and continue beating. In a separate bowl, whip the heavy cream, pour it into the bowl, and gently fold it into the mixture with a spatula, using an upward motion.
Then add the yogurt.
At this point, add the sifted flour along with the baking powder.
Continue mixing until you have a smooth, homogeneous batter that is thick but not too runny.
Peel an apple, dice it, and add it to the mixture along with two-thirds of the chocolate chips, mixing with a spatula.
Transfer the batter to a greased and floured 8-inch round cake pan.
Decorate the top of the cake by arranging the remaining apple slices in a radial pattern.
Continue until the entire surface of the cake is covered.
Garnish with the remaining chocolate chips and powdered sugar. Bake the cake at 180°C (350°F) for about 45 minutes, checking for doneness with a toothpick. It should come out dry. Remove it from the oven, let it cool, and unmold it onto a wire rack.
