Chocolate Zucchini Cake
User Reviews
5
Chocolate Zucchini Cake
Description
Chocolate Zucchini Cake uses shredded zucchini to add moisture and texture, blending with cocoa powder and semi-sweet chocolate chips for a chocolate-rich flavor. The cake batter balances oils, sugars, eggs, and sour cream to achieve a moist interior and tender crumb. Baking is done in three 8-inch pans prepared with parchment and greasing to ensure even layers.
The baking temperature is 350°F for 30-35 minutes, testing doneness with a skewer to ensure a springy center. Cake strips can be used to prevent doming and promote flat layers. After cooling, the cake layers are frosted with a smooth chocolate buttercream made from chocolate chips, butter, confectioners sugar, and heavy cream for richness and smooth spreading.
This cake can be adapted for cupcakes, and alternatives to the buttercream include mocha or cream cheese frosting. Proper measurement of flour, room temperature ingredients, and full cooling before frosting are essential for the best results. The cake stores well for several days refrigerated or frozen for months with proper wrapping.
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 1 cup cocoa powder unsweetened natural (100g)
- 1 tbsp baking soda (18g)
- 3/4 tsp baking powder (1g)
- 1 1/2 tsp espresso powder optional (1g)
- 3/4 tsp salt (4g)
- 1 ½ cup vegetable oil (354mL)
- 1 1/2 cup granulated sugar (300g)
- 1 cup light brown sugar 200g, packed
- 6 egg room temperature, large
- 1/2 cup sour cream or plain yogurt, (115g) room temperature
- 1 tbsp vanilla extract 15mL, pure
- 4 1/2 cups zucchini about 3 medium, shredded (475g)
- 1 1/2 cup chocolate chips semi-sweet (265g)
For the Chocolate Buttercream:
- 1 cup chocolate chips
- 2/3 cup heavy cream divided (160ml)
- 5 1/2 cups confectioners sugar 680g
- 1 1/2 cup butter room temperature (342g, unsalted
- 1/2 tsp salt
- 1/3 cup cocoa powder (40g)
- 1 1/2 tsp vanilla (7mL)
Instructions
For the Cake
- Heat oven to 350 degrees and prep 3, 8-inch cake pans butter and flour or baking spray. Cut a parchment round for the bottom of each pan and place inside. I always use cake strips, which prevent my cake layers from doming.
- Mix together flour, cocoa powder, baking soda, baking powder, espresso powder (optional), and salt in a large bowl. Sifting will break up any lumps of cocoa powder but is not a must.
- Mix oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together in a second large bowl. If using a stand mixer use a paddle attachment.
- Add the shredded zucchini to the wet mixture and mix on low to combine.
- Add the dry to the wet and mix on low until almost combined then add in chocolate chips and mix until distributed. Scrape the bowl down and use a spatula to mix in any stray bits of flour etc.
- Distribute cake batter evenly to your three prepared pans and bake for 30-35 minutes, or until centers are springy to the touch and a skewer inserted in the middle comes out clean.
- Allow cakes to cool in pans for a couple minutes then invert onto a wire rack, and remove parchment paper rounds. Allow to cool completely
For the Chocolate Buttercream
- Melt 1 cup semisweet chocolate with 1/3 cup cream then stir together and set aside to cool.
- Cream the butter and salt then sift in the cocoa powder and mix until combined.
- Scrape the bowl down then add the confectioner’s sugar in a few batches alternating with the cream. Add the vanilla and melted and cooled chocolate then increase speed to high and beat for 3-5 minutes until light and fluffy. Scrape the bowl down one last time and mix once more.
For the Assembly:
- Pipe buttercream onto the first layer. Add second layer and repeat.
- Apply a thin coat of buttercream to the side and top then smooth.
- Pipe dollops of buttercream on the top's edge using an 869 or any large star tip.
Notes
- Measure flour accurately using a kitchen scale or spoon and level technique to avoid excess flour.
- Use cake strips or homemade equivalents to achieve flat, even cake layers without doming.
- Prepare cake pans properly with butter, flour, and parchment paper to ensure easy release.
- Squeeze excess moisture from zucchini if it seems too wet before adding to batter.
- Allow refrigerated ingredients like eggs and sour cream to reach room temperature before mixing.
- Test cake doneness by inserting a skewer; a clean or slightly moist skewer indicates readiness.
- Wait for the cake layers to cool completely before applying frosting for smooth results.
- This cake can be stored for 4-5 days refrigerated or frozen up to 3 months, wrapped tightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 389kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 12.7mg | 4% |
| Sodium | 213mg | 9% |
| Potassium | 170mg | 4% |
| Fiber | 2.4g | 10% |
| Sugar | 22g | 44% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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