Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup peeled, diced apples
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Directions
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
Whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a medium bowl.
In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix in the milk.
Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix. Fold in the diced apples.
Melt chocolate chips with heavy cream in a small bowl until smooth. Drop spoonfuls of the melted chocolate mixture over the cake batter and gently swirl with a knife.
Bake for 30–35 minutes, or until a toothpick inserted near the center (avoiding the chocolate swirl) comes out clean.
Let the cake cool slightly in the pan before serving warm, optionally topped with whipped cream, ice cream, and a light sprinkle of cinnamon sugar.
Frequently Asked Questions
How do I store leftover Apple Cinnamon Hot Chocolate Cake to keep it moist?
This cake is best stored tightly covered at room temperature for up to 3 days. Since it contains a rich chocolate base, avoid refrigeration if possible, as it can dry out the texture. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to two months.
Can I substitute the all-purpose flour in this recipe for a gluten-free alternative?
Yes, you can substitute the 1 cup of all-purpose flour with a high-quality 1:1 gluten-free baking blend. Ensure the blend already contains xanthan gum for the best structural integrity. You may need to slightly increase the mixing time to fully hydrate the gluten-free flour.
What is the best way to ensure a rich, deep chocolate flavor in this cake?
The key to a deep flavor is ensuring your 1/2 cup of cocoa powder 'blooms' properly. Whisking the dry ingredients, especially the cocoa, with the wet ingredients as directed helps unlock its flavor potential during the 35-minute bake time at 350°F (175°C).
