Trigger warning: the following contains the beautiful combination of apples, cinnamon and raisins. If a) think apples and baked goods do not mix, b) find cinnamon abhorrent, c) spit out raisins like they are poison or d) embody all of the above, then I’m afraid you are beyond the reach of reason. Seek help.

Anyone can throw together a standard chocolate cake – and sometimes, of course, a quick chocolate cake is exactly what one’s soul needs. But a chocolate apple cake? With that special blend of cocoa and cinnamon? And one that stays moist for up to a week in the fridge? To be alive to see such a thing!

You will need to raid your spice cabinet, because in addition to cinnamon, you will also need ground nutmeg and allspice (or ground mixed spice) powder. (VERY IMPORTANT NOTE: This is not the same as garam masala powder. Do not make this tragic error.) It would also be a good idea to get a set of measuring cups – it makes baking so much easier than trying to eyeball which glass or teacup would suit your needs best.

Preheat your oven to 180C/350F. Line two nine-inch tins with baking paper. On medium speed, beat 4oz softened, unsalted butter until pale. Add 2 cups sugar. Beat well. Add ¾ cup vegetable or sunflower oil. The combination of butter and oil (and later on, apples) locks in the moisture and prevents this cake from drying out. Beat until everything looks combined. And yes, a cake mixer is crucial if you want to take your baking dreams to the next level. 

Turn off your mixer and add ½ cup cocoa powder with 1tsp cinnamon powder, ½ tsp nutmeg powder, and ½ tsp ground mixed spice (or allspice powder). Mix it all with a spatula until combined and then turn your mixer back on. Add 5 eggs one at a time. Add 1tsp vanilla extract. Beat well until your batter looks smooth.

Switch off your mixer and add 2 ½ cups flour mixed with 1tsp baking powder OR 1tsp baking soda. Baking soda will give a lighter texture, and baking powder give you a more dense cake. I have done it with both combinations. It works both ways. Mix with a spatula.

Peel and cut into cubes 4 large apples. I normally use tart green apples for that gorgeous marriage of sweet and sour, but if green apples are beyond your reach, feel free to use any other colour. Add this to your batter, along with ½ cup raisins.

Split the batter equally between your prepared tins and bake for 50 minutes. As always, if your kitchen gives off the aroma of cake at 40 minutes, check if it is done by inserting a toothpick. If the toothpick comes out clean, your cake is done.

This cake stands tall and proud without any icing, but if you must ice it, whip up 1 cup cream along ½ cup chocolate hazelnut spread and 1tsp cinnamon. Alternatively, you can also add 100g melted chocolate to the whipped cream or as much cocoa powder as your heart desires (as long as you keep tasting at intervals to make sure it matches your chocolate needs.) Cover one (cooled) cake with icing, place the second cake on top, and slap on as much icing as you please.  

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