Description
Saftige Apfelstücke treffen auf locker-schokoladigen Teig, durchzogen von feiner Zimtnote. Getoppt mit einer cremigen, leicht säuerlichen Saure-Sahne-Haube – ein unwiderstehlich zarter, aromatischer Genuss.
Ingredients
Scale
- 5 large apples (about 700 g total)
- 2.5 cups all-purpose flour
- 1 cup sugar
- 1 cup lukewarm milk
- 1/2 cup oil
- 2 eggs
- 2 teaspoons ground cinnamon
- 2 tablespoons cocoa powder
- 1 packet vanilla sugar
- 1 teaspoon baking soda
- 1 packet baking powder
- jam (for brushing the cake)
- 1 packet sour cream
- 1 packet chocolate
Instructions
- Preheat your oven to 180°C (356°F), making sure the oven rack is in the middle position. Line a baking sheet (approximately 30×40 cm) with baking paper to prevent sticking.
- Wash and peel the apples. Remove the cores and seeds. Grate the apples coarsely using a box grater or food processor until you have about 700 grams of grated apple. Set aside.
- In a large mixing bowl, combine the flour, sugar, lukewarm milk, oil, eggs, ground cinnamon, cocoa powder, vanilla sugar, baking soda, and baking powder. Use a hand mixer or a whisk to blend all ingredients until a smooth and even batter forms.
- Add the grated apples to the batter. Use a spatula or wooden spoon to fold them in until they are evenly distributed throughout the mixture.
- Pour the prepared batter onto the lined baking sheet. Use a spatula to spread the batter evenly all the way to the edges, smoothing the top for an even cake layer.
- Place the baking sheet in the preheated oven and bake the cake for about 30 minutes. The cake should be firm to the touch and a toothpick inserted into the center should come out clean.
- While the cake is baking, prepare the topping. Melt the chocolate gently in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth.
- In a separate bowl, add the sour cream. Stir the melted chocolate into the sour cream until completely combined and you have a smooth, creamy chocolate mixture.
- Remove the cake from the oven once baked and let it cool slightly for about 10 minutes. While still warm, brush the top of the cake evenly with a thin layer of your favorite jam. This helps the cake stay moist and adds a fruity note.
- Once the jam layer has set slightly, pour the chocolate-sour cream mixture over the cake. Use a spatula to spread the topping evenly over the cake surface.
- Allow the cake to cool completely at room temperature so the topping can set before slicing and serving.
Notes
You can use any variety of apples, but tart apples such as Granny Smith or Boskoop work especially well for a nice contrast to the sweetness of the cake. For the chocolate, semi-sweet or milk chocolate is suitable depending on your preference. The jam layer can be made with apricot, raspberry, or your favorite fruit jam. The cake keeps well for several days when stored in an airtight container and tastes even better after resting overnight.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
