Preheat your oven to 350°F (175°C). If you have a fan-forced oven it is preferred. Grease and flour a 10-cup bundt pan.
Sift the flour and the cocoa in a bowl, add the baking soda and baking powder and stir to mix.
Transfer the olive oil, the sugars, the cinnamon, the salt, and the vanilla to a mixing bowl and beat with an electric mixer (or even a whisk) until sugar is dissolved and the mixture is creamy. Add the eggs, one at a time, and beat well after each addition.
Add the flour mixture and fold gently with a spatula until almost combined.
Grate the apples, measure 1 and 1/3 cups and add it to the batter. Mix with the spatula until fully combined.
Transfer mixture to the bundt pan and bake for 50 – 55 minutes or until a toothpick inserted in the middle comes out clean.
Let it rest for 10 minutes, invert on a rack and cool completely.
At some times during this procedure, it may look crumbly. Just keep stirring and baking and it should become smooth again.
Remove from the oven when the chocolate reaches your desired color. If it is still crumbly, add a tablespoon of cocoa butter and stir well. If you don’t have cocoa butter you can use coconut oil or a neutral flavor vegetable oil.
Wait to cool until thick but pourable. Pour the caramelized chocolate over the cake and let it set. It will set to a fudgy consistency.
A good quality white chocolate contains about 30% cocoa butter. Since this percentage can vary depending on the brand, if your chocolate becomes crumbly you can add a tablespoon of cocoa butter, coconut oil or other vegetable oil to help it become smooth.
If you make the caramelized white chocolate prior to the cake, you can let it set and store it in a sealed container. When you reheat it and let it set for a second time, it may become firmer (like tempered chocolate). That’s why in this case I suggest warming it with the addition of 3.5 oz (100 grams) cream with 35% fat, to make it like a thick ganache.