Ingredients
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115 g butter, of room temperature
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250 g confectioner’s sugar
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125 ml vegetable oil
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1 package vanilla sugar
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Pinch of salt
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2 eggs
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125 ml sour cream or yoghurt
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300 g wheat flour
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1 tsp baking soda
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Half a teaspoon of baking powder
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60 g cocoa powder
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350 g zucchini, coarsely grated
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60 g dark chocolate, chopped
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Chocolate frosting:
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100 g dark chocolate
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40 g butter
Directions
First time I tried this cake in Austria. We spent our holidays by a lake not far from Salzburg. The hostess of the house we rented would bake something for breakfast every morning. And once she treated us to a very rich, soft, delicious and original cake. It turned out to be a zucchini cake. It wasn’t as chocolate as this one, but so tasty that it made me do a small research and make one myself.
Zucchini cakes turned out to be popular in Italian cuisine. There many variations, but it usually is made with chocolate as fresh, tender and rich zucchini perfectly matches intense and flavorful chocolate.
Everyone must try Chocolate Zucchini Cake even if you haven’t tried making such cakes yet. Your beloved ones won’t believe that there is zucchini in this cake but will love your delicious masterpiece! Highly recommend!
The recipe from www.mojewypieki.com with my explanations.
For a 24-26 cm springform pan.
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 10 degrees Celsius. |
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2
Done
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Coarsely grate the zucchini. Let stand for juices to release. |
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3
Done
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In a bowl, add sieved flour, salt, vanilla sugar, baking powder, baking soda, cocoa powder and mix. Set aside. |
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4
Done
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Beat butter together with confectioner’s sugar until fluffy and creamy. Add eggs, one at a time. |
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5
Done
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Add the dry ingredients into the butter mixture by batches, alternating with sour cream. Carefully fold in each portion with a spatula. |
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6
Done
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Squeeze the zucchini and add to the batter. Add the chopped chocolate and carefully mix the batter with a spatula. |
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7
Done
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Pour the batter evenly in a 22 x 23 cm baking pan (23 cm springform pan, though I recommend you use a larger pan) |
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8
Done
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Bake at 160 degrees Celsius for 45 min of more depending on the zucchini. Check for doneness with a wooden stick - it should come out dry. |
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9
Done
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Take the cake out and let chill on the counter. |
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10
Done
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Make the frosting. For this, melt the chocolate together with butter over water bat. Mix until smooth. |
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11
Done
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Evenly cover the top with frosting and serve.
How to serve: How to keep: |
