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1.
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Preheat the oven to 350F.
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Lightly oil a 13x9x2-inch baking pan.
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2.
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Combine the molasses, butter, and coffee in a medium-size saucepan, and bring to a boil over medium-high heat, stirring occasionally.
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As soon as it boils, remove from the heat.
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Transfer the mixture to a large bowl, or the bowl of an electric mixer, and let cool to lukewarm.
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3.
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Sift the flour, salt, spices, and baking soda together onto a large piece of waxed paper.
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4.
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Core, peel, and halve the apples, then slice them into 1/4-inch thick slices.
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Line the prepared pan with the apples slices, slightly overlapping them.
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Sprinkle them with the brown sugar.
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5.
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Whisk the eggs into the molasses mixture.
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Add the dry ingredients and mix quickly but thoroughly.
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Then add the sour cream, mixing just until it is incorporated.
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Fold in the chocolate chips, and then pour the cake batter over the apple slices.
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6.
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Bake in the center of the oven until the cake is mounded in the center and your finger leaves a slight indentation when you touch it, 50-55 minutes.
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Remove the pan from the oven and transfer it to a wire rack to cool to lukewarm before serving.
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You may also serve it at room temperature, but it is best lukewarm.
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7.
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To serve, cut the cake in pieces and turn them out of the pan upside down, so the apple slices are on top, or turn the entire cake out upside down onto a large serving platter and serve.
