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Cocoa Apple Cake

"This recipe is very moist and rich. I have also made it in loaf pans, and given it away for holidays."
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1 h 30 m servings 331 cals
Original recipe yields 16 servings (1 bundt cake)


  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube pan.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the water and vanilla.
  3. In another bowl, sift together the flour, cocoa, baking soda, cinnamon, allspice, and salt.
  4. Add dry ingredients to creamed mixture and mix well.
  5. Fold in chocolate chips and grated apple and mix until fully incorporated.
  6. Spoon batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 60 to 70 minutes.
  7. Cool on wire rack.

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Read all reviews 30
  1. 37 Ratings

Most helpful positive review

Excellent recipe: moist as can be, and chocolatey. I used milk chocolate chips since I'm not a fan of semi sweet chocolate, and it came out terrific. This is a keeper.

Most helpful critical review

Didn't care for it. Chocolate and apples didn't go together very well. The family dissapproved.

Most helpful
Most positive
Least positive

Excellent recipe: moist as can be, and chocolatey. I used milk chocolate chips since I'm not a fan of semi sweet chocolate, and it came out terrific. This is a keeper.

My grandmother has made this cocoa apple cake for years and years now and it's delicious! She got her recipe off the back of a bag a sugar. The only difference is that her recipe calls for 2 a...

This recipe is definitely a keeper. Instead of half a cup of water I used a quarter cup of water and a quarter cup of rum. I also eliminated the allspice and doubled the cinnamon. I will defi...

Any doubt this is the best cake? I won third place at the county fair with this cake on my very first try back in 1987...and first the next year.

My mother used to make this cake for me. Always..she died 4 years ago and I haven't had it since. I found this and am ready to make it..I can't wait to try it and remember again the great person...

I made this cake in a 9x13 pan by baking it at 350 for 45 minutes. It was indeed tasty and moist. It had a funny, spongy texture, though. The only changes I made were to use apple cider inste...

My kids and guest's loved this cake. I added a powdered sugar and vanilla glaze to give it a little shine.

This was amazing. I made a chocolate icing flavored with almond extract to ice cake with while warm and it was a great combo.

My boyfriend and I made this as an experiment and it was fantastic. I added extra cocoa and a few extra chocolate chips. We put it in two loaf pans and baked it at 350F for close to an hour unti...