Apples and Cocoa Cake

Ingredients (for one 8–9 inch cake)

Dry Ingredients:

• 1 cup (125 g) all-purpose flour

• 1/2 cup (50 g) unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Wet Ingredients:

• 2 medium apples (about 250 g), peeled, cored, and grated

• 1/2 cup (120 ml) vegetable oil or melted butter

• 1/2 cup (100 g) sugar (or less, depending on sweetness of apples)

• 2 large eggs

• 1 tsp vanilla extract

• Optional: 1/2 tsp cinnamon for warmth

Optional Topping:

• Powdered sugar for dusting

• Chopped nuts or chocolate chips

🍳 Instructions

1. Preheat oven & prepare pan

   • Preheat oven to 350°F (175°C).

   • Grease an 8–9 inch cake pan and lightly dust with cocoa or flour.

2. Mix dry ingredients

   • In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt (and cinnamon, if using). Set aside.

3. Prepare wet ingredients

   • In a large bowl, whisk eggs and sugar until smooth.

   • Stir in oil and vanilla extract.

   • Fold in grated apples until evenly distributed.

4. Combine wet & dry

   • Gently fold the dry ingredients into the wet mixture using a spatula. Don’t overmix — just until no flour streaks remain.

5. Bake the cake

   • Pour batter into prepared pan and smooth the top.

   • Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool & serve

   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

   • Dust with powdered sugar or sprinkle with nuts/chocolate if desired.

🍰 Tips for Success

• Use sweet, crisp apples like Fuji or Gala for natural sweetness.

• For a richer flavor, lightly sauté the grated apples in a teaspoon of butter before adding.

• This cake keeps well for 2–3 days at room temperature in an airtight container.

This recipe produces a moist, subtly sweet chocolate cake with natural apple sweetness and a soft crumb. Perfect for tea time or a simple dessert!