Chocolate Chip Apple Cake Recipe -
Chocolate Chip Apple Cake Recipe

Chocolate Chip Apple Cake

Recipe by  

"Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor."

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Ingredients Edit and Save

Original recipe makes 1 -9 or 10 inch tube cake Change Servings


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. In a large bowl cream the butter or margarine with the sugar. Beat in the eggs then add the water and the vanilla.
  3. Stir the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. Beat this mixture into the creamed mixture. Stir in the chopped apples and the semisweet chocolate chips. Pour the batter into the prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the center. Transfer to a rack to cool. Makes about 16 servings.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2003

My family REALLY liked this recipe! We have made it several times but usually add a frosting. Our favorite frosting is to take another cup or so of the choclate chips, add about a tablespoon of crisco, heat to melting point in microwave, stir well .... then drizzle over the top and sides of the cake. PS: when adding the chips to the cake (not the frosting) you MAY want to add them AFTER you have poured the batter into the pan. Basically just sprinkle them on top and stir them only slightly into the batter. This way they may not settle as much toward the bottom. To me this cake tastes even better after it has been around for a day.

Most Helpful Critical Review
Aug 29, 2002

I may have done something wrong when I made this, but I found it very heavy. All the chocolate chips fell to the bottom of the cake too, which I didn't really like. It is very moist and the cake itself has a nice spice flavor, but I don't think I'll make this again.

Sep 04, 2003

This recipe is one my family has used for over 30 years. My little sister won a blue ribbon at our county fair with it. I'll will note here that the nutmeg may be replaced with ground allspice for a nuance of flavor I prefer. As much as 1 cup of chopped nuts may be added if desired. A bundt pan may be used instead of the tube pan without making any change in time or temperature.

Feb 29, 2008

This is a great-tasting cake that my family loved. The recipe is very accommodating to variations, as I discovered. You can halve proportions and bake in an 8x8 inch square pan. If you want to speed up baking time, you can bake at 350 instead of 325 and start checking the center for done-ness at around 45 minutes. You can double the amount of cocoa and also increase the apples. I used all whole-wheat flour instead of white flour. I also substituted buttermilk for half the butter, and the finished product was still extremely moist and delicious. The acidity in the buttermilk reacts with the baking soda, so the flavor will not be sour and the reaction will also lighten the cake somewhat.

Mar 27, 2007

very good recipe..instead of white sugar i used brown and used 4 c grated apples instead of the 2 and i cooked it in a 13x9 inch pan for 50 minutes at 325...yummy

Jan 27, 2003

An interesting, unusual, and delicious cake that's not too difficult to make. Good for special occasions.

Sep 27, 2007

I found this recipe really spicey - but overall super delicious. I made it for the first time on a friday night by the end of the weekend - I had made it 3 times!! By the last one, I used 1/2 a tsp of nutmeg. It was much better - you can taste the cinnamon and chocolate chips a lot more.

Aug 27, 2010

Excellent! Even after I made it more "healthy" it was still decadent. I double the apples (I used 4 apples, finely dicing 2 and pureeing the other 2 in a food processor) and cut the butter in half. I also reduced the sugar to 1 1/2 cups (the apples are very sweet) and use whole wheat flour. I also reduced cooking time to 1 hour.


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 56.5 g
  • 18%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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