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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This recipe is very moist and rich. I have also made it in loaf pans, and given it away for holidays. Ingredients:
2 cups white sugar |
1 cup butter, softened |
3 eggs, room temperature |
1/2 cup water |
1 tablespoon vanilla extract |
2 1/4 cups all-purpose flour |
2 tablespoons cocoa |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1/2 teaspoon salt |
1/2 cup semisweet chocolate chips |
2 cups grated apple |
Directions:
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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