Ridiculously Chocolatey Zucchini Cake
Chocolate, chocolate and more chocolate. Oh, and zucchini lol.
Calling all chocolate lovers! To put into perspective how delicious and chocolatey this cake is, I just threw out my moms chocolate mayo cake recipe. You know, the one we all grew up on that was the holy grail of moist chocolate cake? Yeah, that one.
I just made a lighter chocolate frosting and added orange flavouring to it. It was a great touch of extra flavour. Think dark chocolate coffee crisp flavour mixed with a Terry’s chocolate orange.
I‘m thinking next time I will drain a can of mandarin oranges really well and place a layer in the middle with the frosting. Perhaps I’ll even decorate it on top with segments of a Terry’s chocolate orange. i mean, why not?
2 cups (250g) all-purpose flour
3/4 cup (63g) unsweetened natural cocoa powder (I used half very dark and have normal)
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional but not really)
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
Preheat oven to 350°F (177°C).
Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
Make the cake:
Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl.
In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined.
Pour into dry ingredients and beat on medium speed until completely combined.
Beat in the chocolate chips. Batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Assemble and frost:
First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard. (This means eat it when no one is looking).
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.
Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on if desired.
Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Now that’s a moist cake!