Hello foodies,
How are you doing this Monday? I hope you had a really nice week end so you can go through this week with full energy. Starting this week, I'm on holiday for two weeks so I'll get busier in my kitchen making loads of goodness. Wohoooo....
Last week I bought a lot of zucchini for making Ratatouille and Zucchini Fritters and I still had some of it so I had to make something from it, otherwise it would end up rotting in my fridge, that'd be a shame.
I remember my mother-in-law talking about Chocolate Zucchini Cake which one of her patient made and gave it to her. She liked it and asked me to try it some time. Perfect timing because I need to get rid of my zucchini :-D
The original recipe is from Sally's Baking Addiction's blog but I rewrite it with some modifications that I made during my baking process. So, what are we waiting for? Let's get started, shall we?
CHOCOLATE ZUCCHINI CAKE
Ingredients
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp instant espresso powder
- 1/2 tsp salt
- 1 cup grapeseed oil, or any vegetable oil (canola or corn), but not Olive Oil
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- 4 large eggs at room temperature
- 1/3 sour cream at room temperature
- 2 tsp vanilla exctract
- 3 cups shredded zucchini, squeeze them a little bit to reduce some moisture
- 1 cup chocolate chips
Methods
- Preheat oven to 180°C, line the bottom of two 9 inch (24 cm) pans with parchment paper, grease the sides, set aside.
- In a clean bowl, whisk flour, cocoa power, baking soda, baking powder, instant espresso powder, and salt,set aside.
- Using stand mixer or handheld mixer fitted with paddle attachment, mix the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until well combined.
- Add in dry ingredients until well mixed and fold in chocolate chips.
- Pour batter evenly into two pans and bake for 33 minutes or until cooked evenly, insert a toothpick to check, if it comes out clean, it's done.
- Allow the cake to cool completely before putting frosting and assembling.
Before entering the oven.
The cake has just came out from the oven. Smells so good!
CHOCOLATE FUDGE FROSTING
Ingredients
- 1 and 1/4 cups unsalted butter at room temperature
- 2 and 1/2 cups confectioners sugar
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Methods
- Using stand mixer fitted with paddle attachment or handheld mixer, beat butter on high speed until smooth and creamy.
- Add in confectioners sugar, cacao powder, salt, vanilla and heavy cream, mix them on low speed.
- Once well mixed, beat on high speed for 3-5 minutes until it becomes smooth.
ASSEMBLE
- Level the cake to have flat top cake.
- Place one layer of cake on the serving plate, top with frosting, spread evenly.
- Place the 2nd layer of cake upside down, put the frosting all over the cake.
- Decorate the top of the cake with some remaining frosting and chocolate sprinkles
This cake is super moist and super good! You wont even realize that there's zucchini inside. Unbelievable! I think this cake is perfect for kids, because this way they can eat some veggies which they usually dont like :-D
Even though there's zucchini inside, I wont consider this a healthy food because it's a dessert. But, who can resist right? :-D
If you like this recipe, please dont hesitate to upvote and resteem :-)
Best,
PS: All photos are mine and were taken with Nikon Coolpix P610.