Cocoa Apple Cake

Moist, rich, and deliciously chocolatey, this Cocoa Apple Cake is a treat for the senses. The combination of velvety cocoa powder, sweet diced apple, and a hint of vanilla creates a flavor profile that’s simply irresistible.

Perfect for a cozy afternoon treat or a special occasion dessert.

Ready Time

1 hrs

Yields

4 servings

Ingredients

2 large eggs, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup diced apple (about 1 small apple)

Instructions

Preheat your oven to 350°F (180°C) and grease a 6-inch round cake pan or a 9×5-inch loaf pan. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

Set aside.

In a large bowl, whisk together eggs and vanilla extract. Add the softened butter and whisk until smooth.

Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

Do not overmix. Gently fold in the diced apple.

Pour the batter into the prepared pan and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Slice and serve.

Notes

Use room temperature eggs for a lighter texture and better incorporation of air. Make sure to sift the cocoa powder to remove any lumps and ensure an even distribution of flavor.

Don’t overmix the batter, as it can result in a dense cake.

Fold in the diced apple gently to avoid crushing the fruit and creating an uneven texture. If using a loaf pan, reduce the baking time by 5-7 minutes.

Let the cake cool completely to prevent it from breaking apart when sliced.

You can adjust the amount of sugar to your taste, especially if the apple is particularly sweet. This cake will keep at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.