Chocolate Zucchini Cake

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Chocolate Zucchini Cake

Deep, dark, luxuriously rich, crazy moist, and weirdly loaded with vegetables that you absolutely can’t taste. After one bite you’ll be convinced this is the best way to eat your veggies!

Prep Time: 15 minute

Cook Time: 30 minute

Total Time: 3 hours, 30 minute

 Serves 10-12

Ingredients

Cake

  • 2 cups (250g) plain flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup (240ml) vegetable oil
  • 1 cup (200g)  sugar
  • 3/4 cup (150g) packed 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 (liquid lightly squeezed out) (2 medium zucchini)
  • 1 cup (170g) dark chocolate chips

Chocolate Buttercream

  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) icing sugar
  • 3/4 cup (65g) unsweetened cocoa
  • 3–5 Tablespoons (45–75ml) heavy cream (or full cream milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • optional for decoration: dark chocolate chips

Method:

  1. Preheat oven to 180°C. Grease two 22cm round pans, line with baking paper rounds, then grease the baking paper.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together until combined. Add the zucchini and mix to incorporate. Add the dry ingredients to the batter and beat on medium speed until completely combined. Fold in the chocolate chips. Batter will be slightly thick.
  3. Pour batter evenly into cake pans. Bake for around 28–32 minutes or until the cakes are baked through. To test for doneness, lightly poke the top of the cake with your finger—if it bounces back instead of leaving , the cake is done. Or you can insert a toothpick into the centre of the cake—if it comes out clean, it’s done. Set the cakes on a cooling rack and let cool in the pans for 1 hour. After 1 hour, remove the cakes from the pans, discard the parchment rounds, and let the cakes finish cooling directly on the rack. The cakes must be completely cool before frosting and assembling.
  4. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add icing sugar, cocoa powder, 3 tablespoons of cream, salt, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat until it’s smooth and creamy. Do not over-whip. Add 1/4 cup more icing sugar or cocoa powder if frosting is too thin or 1–2 more tablespoons of cream if frosting is too thick. Taste. Add another pinch of salt if desired.
  5. First, using a large, serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, or serving plate. Evenly cover the top with a heaping cup of frosting. Top with 2nd cake layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. Decorate with chocolate sprinkles or chocolate chips if desired. Slice and serve.
  6. Cover leftover cake and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Recipe by Sally’s Baking addiction