A delicious recipe from the kitchen of Lori Taylor (Dustin’s mom) with a slight adaptation to include more chocolate! A moist, chewy and crunchy apple cake perfect to start off your fall baking season, full of apples, chocolate, nuts and warm fall spices! This cake improves in both flavor and texture overnight.
½ cup (1 stick, 8 tablespoons) butter, softened
2 cups (394g) granulated sugar
½ teaspoon salt (decrease to ¼ teaspoon if using salted butter)
2 teaspoons cinnamon
½ teaspoon nutmeg
2 teaspoons baking soda
5 teaspoons warm water
2 cups (280g) flour
5 cups (590g) unpeeled, cored, diced apples (about ½” pieces)
1 ½ cups (175g) pecans (or your favorite nut), coarsely chopped
8oz dark chocolate, roughly chopped
Heat oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper. Butter and flour parchment and sides of cake pan, or spray both with a nonstick baking spray.
In a large bowl, cream together sugar and butter until light, 1-2 minutes.. Beat in eggs, one at a time, until fluffy (about 30 seconds each). Mix in salt, cinnamon, and nutmeg. Dissolve soda in warm water and add, mixing well. Add flour, apples, half of the nuts, and half of the chocolate to creamed mixture, and stir until no flour streaks remain. Pour into the prepared pan and spread with spatula. Sprinkle remaining nuts and chocolate evenly over the top.
Bake for 45-60 minutes or until cake tester comes out clean (if using a thermometer, when the internal temperature reaches 205F).
Let cool before serving and store at room temperature.
Cake tastes best if given the chance to sit for a day before eating.