Homemade Chocolate cake with Apples

This chocolate sheet cake with apples is the perfect dessert for any occasion! The chocolate and apple flavors pair perfectly together, and the cake is so moist and delicious. This cake is really easy to make, and it will be a hit with everyone who tries it!

chocolate and apple cake

How to keep this sheet cake fresh

The raw cake mixture is thick and fudgy and quite different to any other chocolate cake mixtures I’ve made before. Once cooked, the cake is beautifully moist and has the slightest hint of apple to taste. If you don’t have time to finish it off right away, wrap it up in tinfoil and only take it out to ice a few days later. It will be still moist and fudgy.

You can also easily freeze this aplle chocolate cake.

Also try our recipes for Traditional Tasty German Apple Cake Recipe or Carrot Cake with cream cheese icing.


Family Chocolate and Apples Sheet Cake with Icing

This amazing apples and chocolate sheet cake is eberybody's new favourite cake! Try this apple cake recipe for a moist and fruity cake.
5 from 7 votes
Total Time 1 hour 10 minutes
Servings 16 pieces
Calories 216


  • 2 apples
  • 125 ml apple juice or water
  • 120 ml vegetable oil
  • 225 g sugar
  • 1 large egg
  • 175 g plain flour
  • 40 g cocoa powder
  • ½ tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 75 g plain chocolate
  • 25 g butter softened


  • Preheat the oven to 180°C (350°F). Grease and flour a 20 cm square baking tin.
  • Peel, core and chop the apples up into small chunks. Place the apple juice and apples in a saucepan and simmer gently until the apple breaks up easily. Puree the apples, measure out 225 g and set aside to cool.
  • Beat the oil, sugar and egg in a large bowl until pale in colour and fluffy and set aside.
  • Sift the flour with the cocoa powder, cinnamon and bicarbonate of soda in another bowl. Stir alternate spoonful’s of the flour mixture and the apple puree into the egg mixture.
  • Pour the mixture into the prepared tin and place in the oven and bake for 35 minutes, or until a fine skewer inserted into the cake comes out clean.
  • Turn onto a wire rack and leave to cool.
  • Melt the chocolate for the icing in a bowl set above hot water in a saucepan over a low heat. Remove from the heat and stir in the butter making sure there are no lumps left. Spread over the top of the cake to decorate.
Keyword apple, Chocolate
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
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