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Overhead view of a chocolate chip apple cake drizzled with chocolate sauce and served on a red round platter.
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3.67 from 3 votes

Chocolate Chip Apple Cake

Chocolate chip apple cake is loaded with sweet apple chunks, chocolate chips and walnuts for a delicious fall dessert that's perfect for sharing on a cool evening!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Yield: 12 servings

Ingredients

  • 3 large eggs
  • 1 ¼ cups granulated sugar
  • ½ cup unsalted butter, room temperature (1 stick)
  • ¾ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour (I use white whole wheat but all-purpose is fine too)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon salt
  • 1 cup chopped walnuts or pecans
  • 1 cup semisweet chocolate chips
  • 2 medium sweet apples, peeled, cored and chopped (I prefer honey crisp) - about 3 cups
  • Also: butter and flour for greasing the bundt pan

Instructions

  • Preheat oven to 325. Butter and flour a 9- or 10-cup Bundt pan and set aside. (See notes.)
  • In a large bowl using a hand mixer (or a stand mixer), beat together the eggs, sugar and butter until light and fluffy, about 1 minute. Add applesauce and vanilla and mix well.
  • In a separate bowl, sift together the flour, baking soda, cinnamon, allspice and salt. Stir to combine.
  • Add dry ingredients to wet ingredients in two batches, mixing until just combined.
  • Fold in nuts, chocolate chips and diced apples and mix until combined. (I switch to a spoon at this point.)
  • Pour batter into greased Bundt pan, smooth the top, and bake for 1 hour to 1 hour and 10 minutes, until a toothpick inserted into the center comes out clean.
  • Let cool for 10-15 minutes before inverting the cake and removing it from the pan. Let cool completely on a wire rack.

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Notes

Sifting: I’ve made this cake without sifting the flour and other dry ingredients. It turned out just fine. It’s a bit lighter, probably, with the sifting, but if you’re not picky, you can skip that step and just mix the dry ingredients together before adding them to the wet.
Apples: I prefer to use honey crisp apples, but any sweet red baking apple will do.
You must butter and flour your Bundt pan very, very well or the cake will stick. Smear softened butter around all the edges of your pan (including the middle), then add some flour and shake it around until everything is very well coated.
Drizzling the cake with chocolate sauce is optional. This cake is plenty sweet enough on its own if you want to skip it. Here’s the homemade chocolate sauce I use.
Storage: This cake will keep at room temperature for 3-4 days. It will keep in the fridge for another 3 or so days. You can also freeze extras of this cake (if they aren't frosted or drizzled with anything) for up to 3 months.

Video

Nutrition

Serving: 1slice | Calories: 421kcal | Carbohydrates: 58g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 268mg | Fiber: 3g | Sugar: 34g
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