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Apple Chocolate Cake with Creamy Custard – Perfect for Autumn Baking
🛒 Ingredients
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50 g chocolate custard powder
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1 tbsp cornflour
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75 g sugar
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300 ml milk, divided
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200 g double cream
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3 egg yolks
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3 egg whites
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250 g low-fat quark
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6 tbsp milk
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80 ml neutral oil, such as sunflower oil
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A pinch of salt
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200 g plain flour
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1 tsp baking powder
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50 g chocolate chips
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3 large apples
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3 tbsp apricot jam
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1 tbsp liqueur, such as Amaretto or apple brandy
This recipe is also available in German.
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📌 Overview
Apple chocolate cake is a beloved German dessert combining tender apple slices with a smooth chocolate custard atop a soft quark and oil sponge. This cake, rooted in Bavarian baking traditions, offers a harmonious balance of fruity freshness and rich creaminess, making it ideal for cosy autumn afternoons or festive family gatherings.
👨🍳 Preparation
- 1
To make the custard layer, whisk together the chocolate custard powder, cornflour and 75 g sugar with 6 tablespoons of the milk until smooth.
- 2
Bring the remaining 250 ml milk to the boil in a saucepan, then whisk in the custard mixture and cook, stirring constantly, until thickened and smooth.
- 3
Take the custard off the heat and leave it to cool to room temperature, stirring now and then to prevent a skin forming.
- 4
Whip the double cream until it holds its shape. Stir the egg yolks into the cooled custard, then gently fold in the whipped cream.
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Whisk the egg whites until stiff peaks form, then carefully fold them into the custard mixture as well.
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Heat the oven to 175°C conventional. Line a baking tray with baking parchment.
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For the dough, mix the quark, 6 tablespoons of milk and the oil in a bowl. Add a pinch of salt.
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Mix the flour, baking powder and chocolate chips, then knead them into the quark mixture until you have a smooth, pliable dough.
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On a lightly floured surface, roll the dough into a rectangle roughly 35 x 25 cm and place it on the prepared tray.
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Set a baking frame or a deep tin edge around the dough so the custard topping stays neatly in place.
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Spread the chocolate custard cream evenly over the dough.
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Peel, core and thinly slice the apples, then arrange them decoratively over the custard layer.
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Bake on the middle shelf for about 50 minutes, until the base is golden and the custard topping has set.
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While the cake is baking, push the apricot jam through a fine sieve and stir in the liqueur.
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As soon as the cake comes out of the oven, brush the warm top with the apricot and liqueur glaze to give it a lovely shine and a gentle fruity finish.
🧠 Why It Works
This cake excels due to its balanced interplay of textures and flavours: the moist quark sponge provides a tender base enriched by neutral oil, while the chocolate custard topping delivers a velvety, aromatic richness. The fresh apples introduce a subtle acidity and juiciness that cuts through the custard’s sweetness, creating a harmonious fat–acid–salt balance. The whipped cream and egg whites folded into the custard lighten its texture, ensuring a creamy yet airy finish. The apricot and liqueur glaze adds a glossy sheen and a fruity depth, reinforcing the cake’s regional authenticity and enhancing its aromatic complexity.
🛠️ Troubleshooting
Why did my custard layer become grainy?
Graininess often results from cooking the custard at too high a temperature or not stirring constantly. Cook gently and whisk continuously to ensure a smooth texture.
How to prevent the apple slices from browning before baking?
Peel and slice the apples just before assembling the cake, or toss them briefly in lemon juice to maintain their colour.
What if the cake base is soggy after baking?
Ensure the sponge dough is rolled evenly and baked at the correct temperature. Using a baking frame helps the custard set properly without seeping into the base.
How to reheat leftovers without losing texture?
Warm slices gently at room temperature or briefly in a low oven to preserve the custard’s creaminess and the sponge’s softness.
💡 Tips and Variations
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For a richer version, use full-fat quark instead of low-fat and whip the cream until especially thick for an even silkier custard topping.
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A baking frame is particularly helpful here, as it keeps the custard from spilling during baking and helps the cake hold a neat shape.
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The real charm of this bake lies in the pairing of chocolate and apple, which gives it both depth and freshness.
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This recipe is already vegetarian. For a vegan version, use plant-based quark and cream alternatives, and replace the egg whites with aquafaba.
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If you fancy a different texture, swap the chocolate chips for chopped nuts or dried fruit in the dough.
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A splash of liqueur in the apricot glaze brings out the flavours beautifully and adds a little extra depth.
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For a quick gluten-free or dairy-free adaptation, use gluten-free flour and plant-based alternatives for the milk, quark and cream, plus a suitable thickener such as locust bean gum for the custard.
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The secret to this cake is the balance between the creamy chocolate custard layer and the fresh apple slices, which come together in a wonderfully harmonious way.
📦 Storage
Keep the cake covered in the fridge and eat within 2 days. Let it come back to room temperature before serving so the flavours can really shine.
🍷 Pairing
A medium-dry German Riesling from the Mosel region complements this apple chocolate cake beautifully, its crisp acidity cutting through the custard’s richness and echoing the fresh apple notes. Alternatively, a fruity Spätburgunder (Pinot Noir) from Baden offers soft tannins and bright red berry aromas that harmonise with the chocolate and apple layers. For an international touch, an Italian Moscato d’Asti provides a delicate sparkle and light sweetness, enhancing the dessert’s creamy texture and fruity glaze while maintaining a refined balance.
❓ F.A.Q.
Can I prepare the apple chocolate cake in advance?
Yes, you can bake the cake a day ahead and store it covered in the fridge. Allow it to return to room temperature before serving to fully enjoy the flavours and creamy texture.
What type of apples work best for this cake?
Firm, slightly tart apples like Braeburn or Elstar are ideal as they hold their shape during baking and provide a pleasant contrast to the sweet custard.
How can I make this cake vegan?
Replace quark and cream with plant-based alternatives, use aquafaba instead of egg whites, and select a suitable vegan custard powder to maintain the creamy texture.
Is it necessary to use a baking frame for this recipe?
While optional, a baking frame helps keep the custard topping contained during baking, ensuring a neat shape and preventing spills.
Can I substitute the chocolate custard powder?
Yes, you can use high-quality cocoa powder combined with cornstarch and sugar to create a homemade chocolate custard base, adjusting quantities to achieve the right consistency.
🏛️ History and Tradition
Apple chocolate cake is a modern twist on traditional German fruit and custard cakes, which have long been staples in Bavarian and Swabian households. Historically, apples have been a central ingredient in German baking due to their abundance in autumn, while quark-based sponges reflect regional dairy traditions. This cake embodies the German love for combining fresh, local produce with rich, comforting flavours, often enjoyed during seasonal festivities like Erntedankfest (harvest festival). Its vegetarian nature and use of classic ingredients reinforce its authenticity and place within everyday German cuisine.
If you’re after a bake that feels both comforting and a little bit special, this one is well worth a place in your kitchen. The soft apples, creamy chocolate custard and tender base make every slice a real treat. Do give it a go at home, and if you love it, share it with family and friends over a pot of tea or after Sunday lunch.
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