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Chocolate Zucchini Cake

Chocolate Zucchini Cake
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A deliciously moist and rich chocolate cake, secretly packed with shredded zucchini and topped with a decadent chocolate buttercream.

Ingredients

Scale
  • 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)
  • 1 cup (180g) semi-sweet chocolate chips (regular or mini)
  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (62g) unsweetened cocoa powder (natural or Dutch-process)
  • 3–5 Tablespoons (45–75ml) heavy cream (or half-and-half or whole milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • optional for decoration: chocolate chips and/or chocolate sprinkles

Instructions

  1. Preheat your oven to 350°F (177°C).
  2. Grease two 9-inch round cake pans.
  3. Line the bottoms of the greased pans with parchment paper rounds.
  4. Grease the parchment paper as well.
  5. Whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt in a large bowl.
  6. In a separate large bowl, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together using a handheld or stand mixer fitted with a paddle attachment until combined.
  7. Add the shredded zucchini to the wet mixture and mix until incorporated.
  8. Gradually add the dry ingredients to the wet batter.
  9. Beat on medium speed until the batter is completely combined.
  10. Fold in the semi-sweet chocolate chips.
  11. Pour the batter evenly into the two prepared cake pans.
  12. Bake for 28–32 minutes or until the cakes are baked through. Test for doneness by lightly poking the top of the cake (it should bounce back) or by inserting a toothpick into the center (it should come out clean).
  13. Set the baked cakes on a cooling rack.
  14. Let the cakes cool in the pans for 1 hour.
  15. After 1 hour, carefully remove the cakes from the pans.
  16. Discard the parchment paper rounds.
  17. Let the cakes finish cooling completely on the cooling rack. The cakes must be completely cool before frosting.
  18. To make the buttercream, beat the softened unsalted butter on medium speed using a handheld or stand mixer fitted with a paddle attachment until creamy, about 2 minutes.
  19. Add the confectioners’ sugar, cocoa powder, 3 Tablespoons of heavy cream, salt, and vanilla extract to the butter.
  20. Beat on low speed for 30 seconds to combine the ingredients.
  21. Gradually increase the speed to high and beat until the buttercream is smooth and creamy. Do not over-whip.
  22. If the frosting is too thin, add 1/4 cup more confectioners’ sugar or cocoa powder.
  23. If the frosting is too thick, add 1–2 more Tablespoons of cream, one at a time, until the desired consistency is reached.
  24. Taste the buttercream and add another pinch of salt if desired.
  25. To assemble and frost, use a large serrated knife to slice a thin layer off the tops of the cooled cake layers to create a flat surface.
  26. Place one cake layer on your cake stand, cake turntable, or serving plate.
  27. Evenly cover the top of the first cake layer with a heaping cup of the prepared frosting.
  28. Place the second cake layer on top of the frosted first layer.
  29. Spread the remaining frosting evenly over the top and sides of the entire cake.
  30. Optionally, pipe any leftover frosting on top for decoration.
  31. Decorate with chocolate sprinkles or chocolate chips if desired.
  32. Slice and serve the cake.

Notes

Ensure all cold ingredients like eggs, sour cream, and butter are at room temperature for the best results.
Lightly blot the shredded zucchini to remove excess moisture, but don’t squeeze it completely dry.
Avoid overmixing the cake batter once the dry ingredients are added to prevent a tough cake.
Cakes must be completely cool before frosting to prevent the frosting from melting.

Find it online: https://familiesrecipes.com/chocolate-zucchini-cake/