Chocolate chip apple cake (+ video)

Chocolate bit apple cake is loaded with sweet apple chunks, chocolate chips and walnuts for a delicious fall dessert that's perfect for sharing on a absurd evening!

Fall is more than simply pumpkins.

Did that just audio like blasphemy?!

Non that I don't love me ALL the pumpkin things. You know I practice.

Only autumn is also all nigh the apples for me. Fresh, crisp, perfect apples.

Especially of the honey crisp variety now and then, if you're lucky. (They're my fave only they're then expensive so I endeavour to limit myself only a tad bit!)

I swallow an apple every 24-hour interval. Yup, every single day.

Forget the md, I just think they're delicious.

When I was meaning with J, in fact, I switched to eating 2 apples a day. I had my daily afternoon snack apple every bit usual and so after dinner, all I really wanted was another apple tree.

And you tin't say no to a pregnancy peckish, so I happily gave in.

But when fall comes, and the beloved crisp apples announced in my grocery store, I go a little light-headed. And I sometimes go back to two apples a twenty-four hour period. Can't resist! 🍎❤️🍎

But this cake. This chocolate chip apple cake can happily replace my apple habit anytime!

In fact, when I make this block, I eat IT twice a day and I don't miss my daily apple tree at all. 😉

It's got my beloved honey well-baked apples plus applesauce to bring habitation the apple flavor. Plus walnuts (or pecans, whichever you prefer) for some crunch.

Oh, and chocolate fries. Plenty of chocolate fries scattered throughout this yummy block. Tin can't forget the chocolate!

Now, I've got some notes and substitutions coming up for this recipe. Merely tryin' to be helpful.

If you want to jump on down to the recipe, merely whorl right on through the rest of the text. The recipe card is near the lesser of the page, above the comments section.

Notes on chocolate chip apple tree block:

• I utilize white whole wheat flour, but you tin substitute all-purpose flour if that'south what you use.
• I utilize walnuts, but you can substitute pecans.
• I've fabricated this cake without sifting the flour and other dry ingredients. It turned out just fine. It'due south a bit lighter, probably, with the sifting, merely if you're not picky, you tin skip that step and only mix the dry ingredients together before adding them to the wet.
• I prefer to use honey crisp apples, but whatever sugariness cherry baking apple tree will practice.
• Drizzling the cake with chocolate sauce is optional.This cake is plenty sweet enough on its own if you want to skip information technology. I included a link to the homemade chocolate sauce I love in the notes of the recipe carte du jour too if y'all want to use it.

Finally a pro tip on working with bundt pans.

You lot must butter and flour your Bundt pan really, really well. Don't get spraying it with cooking spray and wait a lovely cake to turn right out of the pan.

No, no, no.

It will stick and you lot will be deplorable when you finally pry the cake away from the pan and it's all mangled.

And then instead, smear some butter all over the pan – don't forget the centre of the Bundt pan too. I like to use a newspaper towel or merely the butter wrapper and brand certain to wipe every nook and cranny.

So sprinkle some flour all effectually the bottom of your bundt pan and keep turning information technology to shake the pan around to go the flour evenly distributed upwards and down all the sides. And the middle; don't forget the middle.

Exercise this and you lot'll be rewarded with a perfect final cake. (And fifty-fifty if an apple tree chunk or two gets stuck, it's easy to put dorsum on the cake.)

Last thing, some ideas on storing extras, if y'all happen to have some.

Storage tips for chocolate apple cake:

– This block will keep, covered, at room temperature for 3-four days.

– It will keep in the fridge for another 3 or and then days.

– You lot tin can as well freeze extras of this cake (if they aren't frosted or drizzled with anything) for up to iii months.

Oh, and I redid the photos when I made the new video for this recipe, but I wanted to keep this photograph below from my original photo shoot.

You can actually see how loaded with apple chunks and chocolate fries this cake is! 👇😍

Need some other apple inspiration?

Check out my slow cooker apple butter, apple butternut squash muffins and easy salubrious apple well-baked stacks. Apple love all the way! 🍎🍎🍎

Celebrate apple flavour with me and bake this cake!

(And check out my video for this recipe!)

Enjoy!

XO,

Kathryn

P.S. What are you some of your favorite autumn traditions? Are there any favorite fall foods you brand every year? Leave me a comment below and allow me know!

Prep Time thirty minutes

Cook Fourth dimension 1 hour

Total Time one hour 30 minutes

Ingredients

• 3 large eggs
• 1 1/4 cups granulated carbohydrate
• one/2 cup unsalted butter, room temperature (1 stick)
• iii/iv cup unsweetened applesauce
• 1 teaspoon vanilla extract
• two one/ii cups flour (I use white whole wheat but all-purpose is fine likewise)
• i 1/two teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• one/two teaspoon salt
• 1 cup chopped walnuts or pecans
• 1 loving cup semisweet chocolate fries
• 2 medium sweet apples, peeled, cored and chopped (I prefer honey crisp) - about 3 cups
• Too: butter and flour for greasing the bundt pan

Instructions

1. Preheat oven to 325. Butter and flour a 9- or 10-loving cup Bundt pan and prepare aside. (See notes.)
2. In a large basin using a hand mixer (or a stand mixer), crush together the eggs, carbohydrate and butter until light and fluffy, about 1 minute. Add applesauce and vanilla and mix well.
3. In a separate bowl, sift together the flour, baking soda, cinnamon, allspice and salt. Stir to combine.
4. Add dry ingredients to wet ingredients in two batches, mixing until just combined.
5. Fold in nuts, chocolate chips and diced apples and mix until combined. (I switch to a spoon at this point.)
6. Cascade batter into greased Bundt pan, shine the top, and broil for 1 hour to ane hour and 10 minutes, until a toothpick inserted into the center comes out make clean.
7. Allow cool for 10-15 minutes earlier inverting the cake and removing it from the pan. Let absurd completely on a wire rack.

Notes

I've fabricated this cake without sifting the flour and other dry ingredients. It turned out just fine. It's a bit lighter, probably, with the sifting, but if yous're not picky, yous can skip that pace and just mix the dry ingredients together earlier adding them to the wet.

I prefer to use dearest well-baked apples, but whatsoever sweet red blistering apple tree will do.

Y'allmust butter and flour your Bundt pan very, very well or the cake will stick. Smear softened butter effectually all the edges of your pan (including the middle), then add some flour and shake it effectually until everything is very well coated.

Drizzling the cake with chocolate sauce is optional. This cake is plenty sugariness enough on its ain if you lot want to skip information technology. Hither's the homemade chocolate sauce I use.

This block volition proceed at room temperature for 3-four days. It will keep in the fridge for another 3 or so days. You can as well freeze extras of this cake (if they aren't frosted or drizzled with anything) for up to three months.

Nutrition Data:

Yield:

16

Serving Size:

i piece
Corporeality Per Serving: Calories: 350 Total Fat: 16g Saturated Fat: 7g Trans Fatty: 0g Unsaturated Fatty: 8g Cholesterol: 52mg Sodium: 207mg Carbohydrates: 49g Fiber: 3g Sugar: 25g Protein: 6g

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Source: https://www.familyfoodonthetable.com/chocolate-chip-apple-cake/

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