How to make moist gingerbread with apples step by step

Step 1 - preparations

• Grease the baking pan with butter and dust with flour, or line with baking paper.
• Preheat the oven to 170 degrees (fan-forced) or 180 degrees (top/bottom heat).
• Peel about 200-220 g of apples and grate them on a coarse grater - you should get about 150 g of grated apples.
• Mix together flour, baking powder, cocoa, and spice.
  225 g wheat flour - all-purpoose, 2 teaspoons baking powder, 2 teaspoons gingerbread spice, 25 g bitter cocoa
  
• Mix together oil and yogurt - it doesn't have to be perfectly combined.
  100 ml oil, 125 ml natural yogurt
  

Step 2 - prepare the gingerbread batter

• Beat the eggs together with sugar until thick and very fluffy - I beat for several minutes with a mixer on the highest speed.
  3 eggs, 150 g sugar
  
• Add the oil with yogurt to the beaten eggs and mix briefly on low speed.
  
• Add the dry ingredients in portions - mixing briefly on low speed.
  
• Finally, add the grated apples and mix with a spoon.
  approx 150 g grated apple
  
• Transfer the batter to the prepared baking pan.
  

Step 3 - bake the cake

• Place the pan with the batter into the preheated oven and bake for about 50 minutes - until a wooden skewer comes out clean.
• After baking, cool the cake and remove it from the pan.

Step 4 – prepare the glaze.

• Heat the heavy cream in a saucepan until it is hot.
  50 ml heavy cream
• Add the broken chocolate to the cream and stir until the chocolate has melted.
  100 g milk chocolate
  
• Let the glaze cool, and once it thickens, pour it over the top of the cake.
• You can additionally sprinkle the cake with toppings.