I grew up with plenty of apple desserts, so I always enjoy finding new ways to bake with them. This cake isn’t exactly traditional Polish apple cake, but it has that same homey feeling - simple ingredients, lots of fruit, and a texture that stays wonderfully moist.
This cake reminds me a little of murzynek z jabłkami - a simple, home-style chocolate cake filled with fruit, but with my own twist. I love baking with fruits and vegetables, and apple cakes are something I come back to often.
Unlike a classic fluffy sponge, this cake is packed with diced apples, which release their juices during baking and create an incredibly soft, almost pudding-like crumb. The cocoa gives it a gentle chocolate flavor that pairs beautifully with the natural sweetness and slight tartness of the apples, while the touch of mirin adds warmth and depth.
The result is an exceptionally moist chocolate apple cake with tender fruit in every bite - rich without being heavy and the kind of cake that tastes even better the next day. It’s perfect on its own, dusted with powdered sugar, or served with a scoop of vanilla ice cream.
I’ve actually made a very similar version of this cake before without cocoa powder, keeping it in its original apple flavor. That version was soft, delicate, and let the sweetness of the apples shine. This time, I wanted something a little richer, so I added cocoa powder for a gentle chocolate note.
Ingredients
- 3-4 apples (about 600 g, peeled and diced into 1-1.5 cm cubes)
- 100 g cake flour
- 30 g cocoa powder
- 8 g baking powder
- 90 g vegetable oil
- 100 g brown sugar
- 2 large eggs
- 50 ml mirin (or another mild alcohol, like white wine or rum)
Instructions
1. Prepare the apples:
- Peel and dice the apples
- Cut them into 1-1.5 cm cubes.
- Set them aside.
2. Make the batter:
- In a large bowl, whisk together the eggs and sugar until the mixture turns slightly glossy.
- Stir in the mirin and oil.
- Sift in the flour, cocoa powder and baking powder and mix until fully combined.
3. Incorporate the apples:
- Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.
4. Prepare the baking pan:
- Line or grease a 6-inch (15 cm) square baking pan.
- You can use a slightly larger pan if you prefer a thinner cake with a wider surface.
5. Pour and sprinkle:
- Pour the batter into the prepared pan and spread it evenly.
6. Bake:
- Preheat the oven to 175°C (350°F).
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and serve:
- Let the cake cool before slicing.
- Serve as is, or enjoy with powdered sugar, vanilla ice cream, or whipped cream.
Tips & Variations
- For a deeper flavor, use dark rum instead of mirin.
- If you prefer a less sweet cake, reduce the sugar by 10-20 g.
- Want more crunch? Add some chopped nuts (like walnuts or almonds) on top before baking.
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