“Once every year, I get together with a friend and make large batches of crabapple cakes. She chops the crabapples and I mix up the batter. We make 6 to 8 cakes, freeze them in quarters, and then savor them all winter long. We always make chocolate crabapple cakes. This recipe has been adapted from the Alaska Wild Berry Guide and Cookbook. The original recipe calls for regular cocoa powder but I prefer a darker chocolate so I can get my chocolate fix. To freeze, cut cake into desired serving size, wrap tightly with plastic wrap, then aluminum foil. Label and freeze for up to 6 months. If you’re not a chocolate fan, try this Triple-Ginger Crabapple Cake” –Jennifer McGovern
Dark Chocolate Crabapple Cake
Yield: Makes 6 to 8 servings | Total time: 1 hour 30 min
Dark chocolate and red crabapples make a beautiful cake. Try to use dark cocoa if you can for deeper flavor.
- 2 cups sugar
- 1/2 pound (2 sticks) unsalted butter, softened
- 3 large eggs
- 1/2 cup water
- 2 1/2 cups all-purpose flour
- 3 tablespoons dark cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 tablespoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 2 cups coarsely chopped crabapples
- Preheat oven to 325°.
- Cream together, using an electric or hand mixer, butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Beat in water carefully as it may spill over.
- Whisk together flour, cocoa, salt, baking soda, and spices. Add slowly to butter-sugar mixture and blend well. Add vanillla. Fold in chocolate chips and crabapples and stir to combine.
- Spoon into well greased and floured bundt pan. Bake one hour or until a toothpick inserted in center comes out clean; some melted chocolate might stick to tester.
Date Published: October 11, 2012
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.