This is one of the best chocolate cakes I’ve ever tasted. Was I worried that the addition of zucchini could end up in a weird tasting cake? Not at all!
In fact having used vegetables in cakes many many times over, that was perhaps the last thing on my mind.
Beet, carrot and zucchini are quite the texture contributors in a cake while lending moisture to the cake and intensifying the existing flavours. If you ever have a doubt, go with a chocolate cake. A strong cocoa like Dutch processed cocoa rarely ever disappoints no matter what other ingredients are present in the cake.
I used a simple cocoa buttercream to frost the cake . Normally, I would used my chocolate fudge buttercream to frost such cakes but melting chocolate involves some work and an extra pan to wash so when i’m running out of time, this works a charm. It is not as rich but definitely delicious.
Zucchini and Chocolate Cake
Makes a 3 layered round 6 inch cake
3/4 cup caster sugar
3/4 cup firmly packed brown sugar
3/4 cup sunflower oil
1 tsp vanilla extract
3 eggs
a pinch salt
1/2 tsp cinnamon
3/4 cup cocoa powder
1.5 cups plain flour
3/4 tsp baking powder
1.5 tsp baking soda
1 1/2 cups firmly packed grated zucchini (about 4 small or 3 large zucchini)
Cocoa buttercream
250 g unsalted butter, softened
3.5 cups icing sugar
1/3 cup cocoa powder (unsweetened)
2 tbsp milk
Preheat oven to 180°C. Grease the base and sides of three, 6 inch round cake tins and line the bases with baking paper.
Place the sugars, oil, vanilla, eggs, salt and cinnamon in a mixing bowl.
Whisk together until combined. Sift in the cocoa powder, flour, baking powder and baking soda.
Using a rubber spatula, fold the dry mixture into the wet mixture until just combined. Add the grated zucchini and stir through.
Divide the mixture uniformly between the prepared cake tins and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Leave aside for 5 minutes, then turn cakes onto a wire rack and cool to room temperature.
To make the cocoa buttercream, with an electric mixer, beat the butter until pale and fluffy. Gradually add the icing sugar and cocoa powder, a little at a time until fully incorporated. Add the milk and continue to beat until buttercream is smooth and fluffy. For a firmer texture, add an extra 1/4 cup icing to thicken the buttercream.
To assemble :
Place a layer of cake on a plate or cake stand. Dollop 1/4 cup of cocoa buttercream and spread out with an offset spatula. Place the second layer and repeat the same process.
Cover with the third layer. Frost the outside (top and sides) with buttercream. Stick the cake into the fridge for 15 minutes. Pipe swirls of buttercream if you desire. Drizzle with chocolate sauce. Decorate with flowers/chocolate candies/candied zucchini.
