What makes this apple cake different from all other Rosh Hashana apple cakes? Chocolate!

Click on the video to see how to bake this delicious cake with its honey-touched ganache to top it off.

Moist Chocolate Apple Cake with Coconut Cream Ganache*

Apple Mixture:
3 apples, preferably green or pink lady, peeled, cored, and roughly chopped
1 tablespoon brown sugar
1 teaspoon ground cinnamon
pinch cloves

Cake Batter:
2 cups sugar
1/2 cup safflower oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup water
1 3/4 cup all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground espresso coffee

Coconut Ganache Glaze:
1 cup room temperature coconut cream, mixed well
200 grams (7 ounces) dark chocolate
1 tablespoon honey

  1. Preheat oven to 350F(175C).
  2. In a medium bowl, combine chopped apples with brown sugar and spices. Mix well and set aside.
  3. Line a 10-inch tube pan with baking paper.
  4. In a large bowl, whisk together sugar, oil, eggs, vanilla and water.
  5. Sift in dry ingredients and whisk to combine.
  6. Fold in apple mixture, and pour into pan.
  7. Bake 55-60 minutes.
  8. For ganache: Heat coconut cream in the microwave for one minute. Break chocolate up into squares and let sit in the hot cream. Stir until fully dissolved. Add honey for a shiny finish.
  9. Flip cake out of the pan when it is cool enough to touch.
  10. Let cool completely and drizzle with the coconut ganache.

*The coconut flavor isn’t detectable here and is used for parve reasons. You can also swap out the coconut cream for regular whipping cream.