First things first: I had skipped this recipe on my first pass through my grandmother’s recipes because it has nuts in it, and nuts in cake are bullshit. However, I needed more pictures for the family cookbook so I broke down and made this one.
A caveat before we get started: I used Granny Smith apples because I figured they would offer more apple flavor, but it turns out that you can’t taste the apples at all, so use whatever you want.
Here’s what you’ll need:
1 Cup Butter, softened
2 Cups Sugar
1 Tbsp. Vanilla
½ Cup Water
2 ½ Cups Flour
2 Tbsp. Cocoa
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Allspice
1 Cup Nuts, chopped
½ Cup Chocolate Chips
2 Apples, cored and grated, or finely chopped
Cream together butter and sugar, adding sugar in a steady stream. Add eggs, one at a time, vanilla and water and beat until fluffy.
Sift together dry ingredients. Add to creamed mixture and mix well.
Fold in nuts, chocolate chips, and apples.
Pour into a greased 10” springform pan.
Bake in a 325-degree oven for 60-70 minutes.
There isn’t a particular frosting suggested with this recipe so I slapped together a makeshift ganache and poured that over the cake after it had cooled a bit. Then I put it in the fridge to cool completely.
This cake is pretty good, all things considered. It has an interesting flavor—transparent apples aside. This also came out a little dry so if I make it again, I would start with the 60-minute time frame and see how that goes. I think my grandmother is now trolling me from the grave.