This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you’ll never taste the zucchini! I top mine with a chocolate cream cheese frosting that’s simple and not-too-sweet.
Recipe: sugarspunrun.com/chocolate-zu...
Ingredients
For Cake
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup natural cocoa powder (50g)
½ cup steaming hot or boiling water (118ml)
10 Tablespoons melted butter (141g)
1 cup sour cream (240g)
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 ½ cups shredded zucchini - patted dry with a paper towel (200g before drying)
For Frosting
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
2 ½ cups powdered sugar (315g)
⅓ cup cocoa powder (35g)
¾ teaspoon vanilla extract
⅛ teaspoon table salt
2 Tablespoons mini chocolate chips for topping, optional
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): amzn.to/2C47vQx
Instructions
00:00 Introduction
For Cake
00:37 Preheat oven to 350F (175C) and lightly grease a 9x13 baking dish with butter.
01:46 In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well-combined.
02:15 Pour cocoa powder into a separate, heatproof mixing bowl and then pour hot/boiling water overtop. Whisk until smooth.
02:52 Add butter and whisk until combined.
03:23 Add sour cream, egg, and vanilla extract and whisk well.
04:12 Add dry ingredients to the wet and use a spatula to gently fold ingredients together until about halfway combined. Add zucchini and continue to stir until ingredients are well incorporated and batter is uniform - do not overmix or cake will be dense and dry.
05:09 Spread batter evenly into prepared pan and transfer to center rack of 350F (175C) oven and bake for 33-35 minutes and until a toothpick inserted in center comes out clean or with moist crumbs. Allow cake to cool completely before covering with frosting.
For Frosting
05:53 Combine cream cheese and butter in a mixing bowl and stir until smooth and creamy. Gradually add powdered sugar and stir until combined.
07:05 Stir in cocoa powder.
07:14 Add vanilla extract and salt and stir until smooth and well combined.
07:50 Spread frosting evenly over cooled cake (I ice it directly in the pan) then sprinkle with mini chocolate chips for decoration. Slice and enjoy.
Notes
Storing
Cover with foil or plastic wrap and store at room temperature for up to 24 hours or in the refrigerator for up to 5 days. Cake may also be frozen for several months.
Facebook: / sugarspunrun
Instagram: / sugarspun_sam
Pinterest: / sugarspunrun
Email List: sugarspunrun.com/subscribe/
13 июл 2024
