Original recipe of the week: Chocolate and Apple Crumble Cake
17 August 2014
What’s better than a piping-hot apple crumble with thick eggy custard? Nothing of course… except maybe for the addition of some chocolate! This recipe is a bit of a classic British meets classic American mash-up; the British vibe is of course the apple crumble element and the American is the amazingly delicious invention that is the chocolate cake. A rich moist sponge topped with baked fruit and a sugary crunchy crumble is absolutely great with a cup of tea or coffee.
At first glance chocolate and apple might seem like a strange combination, but think of chocolate-coated toffee apples! They’re crunchy, yummy and super addictive!
Chocolate and Apple Crumble Cake
Serves: 6-8
Prep Time: 20 mins
Cook Time: 1 hour
What you will need:
100g melted butter
100g dark brown soft sugar
150g self-raising flour
1 tablespoon baking powder
3 eggs
2 tbs vanilla sugar
1/2 teaspoon lemon zest
3 cooking apples cut in slices
200g melted dark chocolate
For the crumble:
150g plain flour
125g butter
125g sugar
100g soft brown sugar
2 tbs vanilla extract
2 tsp ground ginger
What you need to do:
1. Preheat your oven to 180°c and line a loose bottom cake tin. Now mix together the butter, sugar, flour and baking powder.
2. Next add the eggs, vanilla, lemon zest and melted dark chocolate and combine. Spoon the mixture into the tin and top with the apple slices.
3. To make the crumble topping, mix flour, butter, sugar, vanilla and ginger together until the mixture resembles coarse crumbs. Sprinkle topping over the apples in a thick layer and cover with a little more brown sugar.
4. Bake for 40-45 minutes, removing the cake when browned. Leave to cool before removing from the tin. Serve with hot custard, cream or even a dark and indulgent chocolate sauce.
Bethany Stone
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