Apple Cake: Preheat
your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of
the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x
33 x 5 cm) baking pan.
In a large bowl, whisk
together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In another large bowl,
whisk the eggs until frothy. Then whisk in the sugar, melted butter, buttermilk, and vanilla extract. Add the wet ingredients to the
dry ingredients and stir, or whisk,
until combined. Stir in the shredded apple and chocolate chips. Evenly spread
the batter into the prepared pan and bake for about 30
minutes or until a
wooden toothpick inserted into the center of the cake comes out
Remove from oven and let
cool on a wire rack. While you can serve this cake the day it is
baked, the flavor and texture of the cake improves when stored overnight.
Serve plain, with
whipped cream, or vanilla ice cream.
Serves about 12 people.
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Chocolate Apple Cake:
2 cups (260
(75 grams) unsweetened cocoa powder (preferably Dutch-processed
2 teaspoons (8 grams) baking powder
(2 grams) salt
eggs (100 grams), at room temperature
1 1/2 cups (300 grams) granulated white
cup (113 grams) unsalted butter, melted and cooled to room temperature
(240 ml/grams) buttermilk, at room temperature
(8 grams) pure vanilla extract
2 cups (270 grams) peeled, cored, and
shredded apple (you will need about 1 pound/450 grams of apples) (about
3/4 cup (125 grams) semisweet or bittersweet