I first created this cake for a friend's birthday, and now make it just because. This cake is not the same without the brandy in the cake, although if you are serving it sans alcohol, use a little light simple syrup for moistness. It is best served with real cream, lightly sweetened and softly whipped.

Chocolate Apple Brandy Cake

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoos milk powder
• 1/2 cup + 2 tablespoons cocoa powder
• 1 1/2 cups sugar
• 1/2 cup butter
• 1 1/4 cups warm water
• 2 eggs
• 1 yolk
• 2 teapsoons vanilla
• 2 apples, peeled and shredded
• Brandy, for dousing at the end

Procedure

1. Preheat oven to 350 degrees F. Grease a high sided fluted pan, such as a Bundt pan.
2. Sift the dry ingredients together. Place in mixing bowl. Add the wet ingredients, and at low speed mix until moistened. Set timer for 4 minutes, and mix at medium speed. Scrape occasionally if needed. Add apples and stir to mix. Pour into pan, and bake until the cake tests clean. Let cool in pan for several minutes. Turn out onto cooling rack and douse with brandy. Let cool; serve at room temperature.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.