Chocolate and apple cake
This week’s cake is chocolate and apple cake. Very nice and egg free. Thanks to Emily and Donna for the recipe.
Recipe
Cake:
- 4oz butter (softened)
 - 8oz caster sugar
 - 1lb stewed apples (so about 1 1/2lb uncooked before peeling and coring)
 - 8oz self raising flour
 - 1/2 oz cocoa (I think I doubled both cocoa quantities!)
 - 2 tsp baking powder
 - 2 tsp bicarbonate of soda
 - Some cinnamon and nutmeg (I just guessed)
 
The original recipe also suggested raisins, but the person I got this from said that it is better without but it is personal opinion
Icing:
- 5oz butter
 - 4 tbs cocoa (again I used 8!!)
 - 5oz icing sugar sifted (I used fondant icing to make it smoother)
 - 3 tbs milk
 
Method:
- Preheat oven to 170C.
 - Grease a tin (doesn’t really matter what size or shape, but you may want to double quantities if it is a big tin).
 - Peel and core apples and put in the microwave until stewed (about 6 mins in mine).
 - Cream butter and sugar.
 - Add flour, cocoa, baking powder, cinnamon and nutmeg to butter and sugar (don’t think you need to mix this particularly but it can go in the same bowl).
 - When apples are stewed and have cooled slightly, add bicarbonate of soda to them and stir whilst it grows, then add to the other ingredients and stir until smooth.
 - Bake for about 30-40 mins (I would check it isn’t getting burnt at 30 mins).
 - Slowly melt butter in a pan.
 - Add cocoa to butter, turn up heat a bit and cook for about a minute.
 - Add icing sugar and stir so there aren’t any lumps.
 - Very soon the texture will go yucky and you will think that it has gone wrong. Don’t worry – this is where you add the milk.
 - Stir until it is smooth and remove from heat to cool.
 - Don’t ice the cake until it has cooled as the icing is quite runny and it won’t stay on the cake!
 - Om nom nom nom
 

























