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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

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

Issue 456: Chocolate Chip Crumb Cake

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A welcome addition to your tried-and-true repertoire

Issue 407: Upside-Down Caramel Apple Cake

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Home baked taste with a European flair

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