Makes: 6 servings
Time: 3 Hours 30 Minutes
People will be sceptical until they try it. Here the zucchini’s taste is all but drowned out but the added health and moisture filling out the cake remain.
2 cups (250g) all-purpose flour (spoon & leveled)
3/4 cup (63g) 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 shredded zucchini (about 3 medium)
1 cup (180g) semi-sweet chocolate chips
chocolate frosting or vanilla frosting
Preheat oven to 350°F (177°C). Grease and flour two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside. Note: The batter for this cake also fits a 9×13 sheet cake pan. If you wish to use pans you have serve more guests with smaller square pieces or make a simpler, more compact storing cake, without time spent on assembly, this is a useful less lavish recipe adaption, but the bake time is increased to at least 45 minutes in this case.
To make the cake, whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. Set aside.
Give the shredded zucchini a very light blotting with a towel, not squeezing too moisture out, just blotting to take out the excess. In a second large bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to beat oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined.
Pour wet ingredients into dry ingredients and beat on medium speed until completely combined. Mix in chocolate chips on a lower speed so as not to shred them overly. Batter will be slightly thick.
Pour batter evenly into cake pans. Bake for 25-32 minutes or until the cakes are baked through (insert a toothpick into the center to check for doneness. It should come out clean.) When fully baked, allow cakes to cool completely in pans set on wire rack before beginning frosting and assembling them.
Assemble and frost the cakes. Using a large serrated knife, slice a thin layer off the top of one of the cakes to creating a flat, level surface. Discard this or save for another purpose like crumbling over ice cream. Start with the cut cake layer as level as possible on your cake stand or serving plate. Evenly cover the top-face with thick frosting and add the second cake, sandwiching the frosting layer in between while keeping the cake as level as possible. Layer and spread the remaining frosting all over the curved top and cake sides.
Now that the cake is assembled with a base coat of chocolate frosting, decorate as desired. Dipping a metal knife in a cup or small bowl of boiling water periodically and passing it over the top frosting layer will smooth the frosting for a remarkably professional finish. Raspberries, strawberries, maraschino cherries, desiccated coconut unsalted nuts (pulverized or whole) chocolate cups and chocolate or white chocolate pulverized in the food processer all work well as toppings, or just make use of this recipe’s chocolate chips again as a cake toppings and you can pipe leftover frosting on top using a small cut hole in the corner of a strong plastic icing sugar bag to squeeze frosting through, if you don’t have reusable cake-decorating tubes and nozzles. Slice and serve.
Prepare cakes and frosting can be made a day in advance with cakes best kept at room temperature, covered tightly and prepared frosting stored in an airtight container and brought back to room temperature for use. Covered cake stores at room temperature for 2-3 days or in the refrigerator for up to 5 days. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Source: Sally’s baking addiction
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