Transport yourself to a world of warm spices, tender apples, and rich chocolate with this uniquely comforting Apple Gingerbread Chocolate Cake. This recipe brilliantly combines the traditional warmth of gingerbread with fresh apples and dark chocolate, creating a dessert that’s perfect for autumn afternoons or holiday celebrations. The addition of coconut adds an unexpected tropical note that elevates this classic combination to new heights.
Ingredients
For the Cake
- 2 medium apples (approximately 400g/14 oz)
- 240g semi-coarse flour (2 cups)
- 150g cane sugar (¾ cup)
- 1 package gingerbread spice mix (30g/2 tablespoons)
- 100g grated coconut (1 cup)
- 240ml milk (1 cup)
- 120ml vegetable oil (½ cup)
- 100g dark chocolate (3.5 oz)
- 1 large egg, room temperature
For the Pan
- 1 tablespoon butter for greasing
- 2 tablespoons flour for dusting
Time Requirements
- Prep Time: 20 minutes
- Baking Time: 35 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 55 minutes
Step-by-Step Instructions
Preparation
- Preheat your oven to 175°C (350°F)
- Grease a 22x28cm (9×11 inch) baking tin with butter and dust with flour, or line with parchment paper
- Peel, core, and dice the apples into 1cm (½ inch) cubes
- Chop the dark chocolate into small chunks
Making the Batter
- In a large mixing bowl, whisk the egg until light
- Add the cane sugar and oil, whisking until well combined
- Pour in the milk and mix thoroughly
- In a separate bowl, combine the flour, gingerbread spice mix, and grated coconut
- Gradually add the dry ingredients to the wet mixture, stirring until just combined
- Fold in the diced apples and chocolate chunks
- Pour the batter into the prepared baking tin
- Smooth the top with a spatula
Baking
- Bake in the preheated oven for 35 minutes
- Insert a skewer into the center – it should come out clean
- Allow to cool in the tin for 15 minutes
- Transfer to a wire rack to cool completely
Nutritional Information
Per serving (1/12 of cake):
- Calories: 315
- Protein: 5g
- Carbohydrates: 38g
- Fat: 17g
- Fiber: 4g
- Sugar: 22g
- Cholesterol: 18mg
- Sodium: 45mg
Pro Tips and Tricks
- Choose firm, tart apples like Granny Smith or Braeburn for best results
- Toss diced apples in lemon juice to prevent browning
- Use 70% dark chocolate for the perfect balance of sweetness
- Don’t overmix the batter once flour is added to ensure tenderness
- Test for doneness 5 minutes before the suggested baking time
Variations and Substitutions
- Replace dark chocolate with milk chocolate or white chocolate
- Use butter instead of oil for a richer flavor
- Substitute half the flour with whole wheat flour for added nutrition
- Add chopped nuts for extra crunch
- Include raisins or dried cranberries for more fruit flavor
Storage and Make-Ahead Tips
- Store at room temperature for up to 3 days, well-wrapped
- Keeps in the refrigerator for up to a week
- Can be frozen for up to 3 months
- Allow to come to room temperature before serving
- Individual slices can be warmed briefly in the microwave
Common FAQs
Q: Can I make this recipe without the gingerbread spice mix?
A: Yes, substitute with 2 teaspoons ground ginger, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon each of cloves and allspice.
Q: Why did my apples sink to the bottom?
A: Toss the diced apples in a tablespoon of flour before adding them to the batter to help them stay suspended.
Q: Can I reduce the sugar content?
A: Yes, you can reduce the sugar by up to ⅓ cup, especially if using sweeter apples. The chocolate will still provide sweetness.
Q: How can I tell when the cake is perfectly done?
A: Besides the skewer test, the cake should spring back when lightly pressed, and the edges should start to pull away from the pan sides.
