Chocolate Zucchini Cake Recipe Step By Step Guide: Because it is topped with milk chocolate fudge frosting, this chocolate zucchini cake is so luxurious and delicious that you won’t even be able to tell that it contains vegetables. This is because the icing is used to cover the cake. This is the end outcome due to the fact that those ingredients were used to decorate the top of the cake.
Chocolate Zucchini Cake Recipe Step By Step Guide
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup (240ml) canola or vegetable oil
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 4 large eggs, at room temperature
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (about 360g) shredded zucchini (lightly blotted & see recipe Note*) (2 medium zucchini, about 3/4–1 lb.)
- 1 cup (180g) semi-sweet chocolate chips
- chocolate frosting or vanilla frosting
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Instructions
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease two round cake pans measuring 9 inches in diameter, line them with rounds of parchment paper, and then grease the parchment paper. Using parchment paper makes it easier for the cakes to come out of the pans without any mess. (This video and page on how to make rounds out of parchment paper for cakes may be of assistance to you.)
Concoct the dessert by: Put the flour, cocoa powder, baking soda, baking powder, and salt into a large basin and whisk them together. If you are using espresso powder, add it at this point. Combine the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini in a separate large bowl. Using a stand mixer or a handheld mixer that is equipped with a paddle or whisk attachment, whip the ingredients together until they are completely incorporated.
When the liquid is added to the dry ingredients, beat them on medium speed until they are completely blended. The chocolate chunks should be beaten in. The batter will have a small thickness. Spread the batter out equally in the cake pans. Bake the cakes for approximately 25 to 32 minutes, or until they are completely done through.
In order to determine whether or not the cake is done, place a toothpick in the middle of the cake. Assuming that it is clean, the task is finished. In the pans that have been placed on a wire rack, allow the cakes to cool fully. In order to properly frost and assemble the cakes, they must first be totally cooled.
Construct and refrigerate: The first step in creating a flat surface for the cakes is to use a large knife with a serrated edge to cut a small layer off the tops of the cakes. Discard (or crumble with ice cream, if you want). Position one layer of cake on the cake stand, cake turntable, or serving plate that you have available. Spread the icing over the top in an even layer.
The second layer should be placed on top, and the remaining icing should be distributed all over the top and sides. Any remaining frosting should be piped on top. I made use of the Ateco #30 tip. Depending on your preference, you can decorate with chocolate sprinkles or micro chocolate chips. Please slice and serve. For up to five days, any cake that is left over can be stored in the refrigerated, or it can be stored at room temperature for two to three days.
Nutrition
- Serving:Â 1serving
- Calories:Â 604kcal
- Carbohydrates:Â 83g
- Protein:Â 6g
- Fat:Â 30g
- Saturated Fat:Â 18g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 8g
- Trans Fat:Â 1g
- Cholesterol:Â 103mg
- Sodium:Â 421mg
- Potassium:Â 244mg
- Fiber:Â 3g
- Sugar:Â 62g
- Vitamin A:Â 977IU
- Vitamin C:Â 3mg
- Calcium:Â 79mg
- Iron:Â 2mg
