Apple and chocolate snack cake
The apples, from the tin
The batter
In the oven
Home
Apple and chocolate snack cake
A small Pyrex cake with apple pieces and dark chocolate. Warm, or cold, or with ice cream.
I have a sweet tooth. I like cake, ice cream, and pastry. This one came from the pantry: soft crumb, dark chocolate, and apple. The photograph is mine, in the Pyrex dish, the day I baked it. If you have apple syrup, I use ¼ cup of sugar plus 2 tbsp of syrup instead of the full ½ cup of sugar.
Before you cook
A snack cake is a small, plain cake meant to be cut in the tin. Apple and dark chocolate in one batter is a home idea, not a bakery classic. I baked mine in Pyrex. Any small tin does the same job.
- Serves
- 8
- Time
- 40 min
- Level
- Easy
- Energy
- 225kcal
- Vegetarian
Contains gluten, egg and dairy.
Equipment
- Oven
- Small cake tin
- Two mixing bowls
- Whisk
- Skewer
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 941 kJ
- 225 kcal
- Protein
- 4 g
- Fat
- 10 g
- Carbohydrate
- 32 g
- Sugars
- 16 g
- Fibre
- 1 g
- Salt
- 0.3 g
- Sodium
- 120 mg
This batch, 8 servings, is about 7531 kJ (1800 kcal), with 128 g sugars and 2.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oven to 180°C. Grease or line a small cake tin.
- 02
Mix the flour, baking powder, salt, and cinnamon.
- 03
Whisk the egg, sugar, evaporated milk, and oil.
- 04
Fold the wet mix into the dry until just combined. Stir in the apple and chocolate.
- 05
Pour it into the dish and smooth the top. Extra chocolate on top is optional.
- 06
Bake for 25 to 30 minutes, until a skewer comes out with moist crumbs.
- 07
Cool it a little. Serve warm or cold.
Times are a guide. If it needs another minute, give it another minute.
To serve
Warm or chilled, cut in the tin. A scoop of ice cream on the warm cake is how I eat it.
Keeping it
Keep it covered at room temperature for a day, or in the fridge for 3 days. It is fine cold in a lunchbox.
Leftovers
- Cake French toast
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Apple and chocolate snack cake
Serves 8 · 40 min
Ingredients
- 1 cup plain flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sugar, or ¼ cup sugar plus 2 tbsp apple syrup
- 1 egg
- ¼ cup evaporated milk
- ¼ cup oil or melted butter
- a pinch of cinnamon
- 1 cup canned apple slices, chopped
- 50 g dark cooking chocolate, chopped
Method
- Heat the oven to 180°C. Grease or line a small cake tin.
- Mix the flour, baking powder, salt, and cinnamon.
- Whisk the egg, sugar, evaporated milk, and oil.
- Fold the wet mix into the dry until just combined. Stir in the apple and chocolate.
- Pour it into the dish and smooth the top. Extra chocolate on top is optional.
- Bake for 25 to 30 minutes, until a skewer comes out with moist crumbs.
- Cool it a little. Serve warm or cold.
To serve
Warm or chilled, cut in the tin. A scoop of ice cream on the warm cake is how I eat it.
Keeping it
Keep it covered at room temperature for a day, or in the fridge for 3 days. It is fine cold in a lunchbox.