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This moist cake is a great winter cake, but is delicious year round. The combination of apples, cinnamon, walnuts, and, of course, chocolate, is sure to satisfy everyone’s tastes. Great for Sunday brunch, a weeknight dessert, or afternoon tea. It is wonderful just out of the oven and stays moist for several days, if you can keep it around that long! Serves 8 to 12.


  • ½ cup butter
  • 1 cup brown sugar
  • 1 cup white sugar plus 3 tablespoons reserved for topping
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon lemon juice
  • 1 cup milk
  • 2 to 3 apples, peeled, cored, chopped to measure 3 cups
  • 1-1/2 cups toasted, chopped walnuts, ½ cup reserved for topping
  • 4 ounces (2/3 cup) SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, chopped
  • ½ teaspoon cinnamon reserved for topping


  • Preheat oven to 350 degree F. Grease a 9 x 13 inch cake pan.
  • Cream butter and sugars in an electric mixer with the paddle attachment. Add eggs, one at a time. Add in the lemon juice. Beat in the milk.
  • Mix together the flour, baking soda, baking powder and salt. Add to the butter and egg mixture until just combined.
  • Peel, core and coarsely chop the apples.
  • To toast the walnuts, put on a tray in the oven or toaster oven at 300 degrees for approximately 20 minutes. Check to make sure they don’t burn. You’ll smell them when they begin toasting.
  • Chop the walnuts and reserve ½ cup for the topping.
  • Add the apples, walnuts and coarsely chopped chocolate to the batter.
  • Pour batter into the prepared cake pan.
  • Mix together the remaining ½ cup chopped walnuts, 3 tablespoons sugar and ½ teaspoon cinnamon. Sprinkle on top of the cake.
  • Bake for 45 to 50 minutes, until the cake is firm, a cake tester or toothpick comes out clean when inserted and the cake just begins to pull away from the sides of the pan.
  • Cool on a rack.

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