Join The Conversation With Mishpacha's Weekly Newsletter



Issue 558: Chocolate Apple Cake

Brynie Greisman

Hidden apples give this chocolate cake some pop

Wednesday, September 06, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moishe Wulliger

The apples add moisture and great texture to this delicious chocolate cake. They melt into the batter and nobody will know they’re there, except for you! This recipe makes a lot, so it’s a great freezer stocker. It will add variety to any Yom Tov cake platter.

INGREDIENTS

Yields 1 10x15-inch (25x40-cm) pan 

  • ¾ cup oil
  • 1⅓ cups sugar (increase to 1½–1¾ if you want it sweeter)
  • 3 large eggs
  • 1½ tsp vanilla extract
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • Scant ½ cup cocoa powder
  • 3 cups flour (whole-wheat pastry is fine)
  • 1 cup lightly sweetened soy milk
  • 2 Granny Smith apples, peeled and grated
  • 1 Golden Delicious apple, peeled and grated

GARNISH
    • A handful of dried apples, cut into tiny pieces (optional)
    • A handful of chopped roasted/candied nuts of your choice (optional)
 
GLAZE
  • ½ cup confectioners’ sugar
  • 2 tsp soy milk or pareve whipping cream



 
PREPARATION

Preheat oven to 350°F (180°C). 

Beat oil and sugar together until well combined. Add eggs one at a time, beating well after each addition, until light and fluffy. Add vanilla.

Combine dry ingredients in a separate bowl. With the mixer at low speed, alternately add dry ingredients and soy milk to the batter until mixed well. Stir in grated apples. Pour into a 10x15-inch (25x40-cm) baking pan lined with parchment paper. Bake for 30–35 minutes or until done. Do not overbake.

Allow to cool. Sprinkle dried apples and/or roasted or candied nuts for garnish, if desired. Mix together glaze ingredients in a small bowl. Adjust quantities to achieve desired consistency, if necessary. Drizzle over dried apples and/or nuts.

Note You can use apples of your choice. You can also add flavorings of your choice to the glaze, e.g. — coffee, almond, vanilla, etc.

Tip You can cut the oil in half and use half applesauce instead. However, the applesauce should be added at the very end and folded in just until incorporated.


Related Stories

Issue 386: Vanilla Strawberry Trifles

Rivky Kleiman

Just my cup of trifle! An easy-to-assemble, classy dessert

Issue 456: Chocolate Chip Crumb Cake

Brynie Greisman

A welcome addition to your tried-and-true repertoire

Issue 407: Upside-Down Caramel Apple Cake

Estee Kafra

Home baked taste with a European flair

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
In the King's Hands
Rabbi Moshe Grylak The will of Hashem is done, whatever the circumstances
Healthy in Body and Spirit
Yonoson Rosenblum Michael Kaufman’s potentially lifesaving new work
It's Miller Time
Eytan Kobre Wisdom will assume the properties of the body it enters
The Purim Generation
Rabbi Nachman Zakon Is the mishloach manos about you? Or about others?
Gun Control: Dead on Arrival
David G. Greenfield Each time we were outraged, each time nothing happened
Watch Your Step
Rachel Bachrach Yehuda Spira is the owner of Dance with Confidence in La...
Persian Piece
Jacob L. Freedman “I’m Persian and you’re Jewish, but it’s okay”
Service Provider
Rabbi Ron Yitzchok Eisenman “You said ‘shalom bayis.’ If this is correct, press one”
Crisis Mode
Faigy Peritzman Every Jew needs a specific spiritual goal
Mother of the Year
Sarah Chana Radcliffe The perfect mother? How did she pull that off?
Reaching Higher
Rebbetzin Debbie Greenblatt Esther found her internal greatness — we can too