Caramel Apple Puree Cake With Chocolate Frosting

I just love an “old fashioned” style dessert. I grew up in Samoa where we didn’t really have dessert as a kid, but whenever I saw an apple pie or a good old chocolate cake on TV I’d be drooling. This is a take on an old fashioned Caramel Apple Butter Cake. Each fluffy, sweet layer of cake is frosted with a rich, fudgy, chocolate frosting. A sweet and creamy layer of icing is then added with notes of caramel mixed throughout. Sooo much to love here! Every layer has the best apple flavor and just the right amount of chocolate and caramel. Finish it off with grated chocolate just to add that extra bit of sweetness. Enjoy!

INGREDIENTS

250g salted butter, at room temperature

1 cup granulated sugar 

1 tablespoon vanilla extract

3 large eggs, at room temperature

3/4 cup apple puree

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda 

1-2 teaspoons cinnamon 

1/2 teaspoon kosher salt

1 1/2 cups apple cider

CHOCOLATE FROSTING 

1 1/2 cups semi sweet chocolate chips

1 cup sour cream

1 teaspoon espresso powder (optional)

BROWN SUGAR CARAMEL ICING 

250 salted butter, at room temperature

1 cup packed dark brown sugar

1/2 cup milk or heavy cream

2-3 cups powdered sugar

1 tablespoon vanilla extract

Instructions

Preheat the oven to 350°F/ 180°C. Butter 2 (8-inch) round cake pans and line with parchment paper. 

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and apple puree, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Stream in the apple cider, beating until just combined. Pour the batter among the 2 cake pans.

Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.

To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.

To make the brown sugar icing. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Add the powdered sugar vanilla. Beat until well combined. The icing should be glossy and pourable. 

Pour the icing over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with grated chocolate and sea salt. Slice, eat, and enjoy!!