In large mixing bowl, combine first dry ingredients.
Then add shredded apples, milk, butter, and eggs.
Beat at low speed until moistened; about 2 minutes at medium speed.
Pour into cake pan.
Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake. Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
Bake for 50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top. I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
Cool on wire racks for 60 minutes; remove from pan and cool.
Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.