Today's guest blogger is MK. This was her cake of choice for her 14th birthday earlier this week.
ZUCCHINI? Yes, there is zucchini in this cake, but you better not let that fool you. This is an amazing cake, with invisible veggies. (and its healthy, so you can eat that extra piece!) The recipe is from a FAMILY FUN magazine.
Chocolate Zucchini Cake
1 cup brown sugar
1/2 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/4 cup cocoa
2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups grated zucchini
1 cup chocolate chips
Heat the oven to 325. In a mixing bowl, cream together the sugars, butter, and oil. Add the eggs, vanilla extract, and buttermilk and mix well. In another bowl, mix the flour, cocoa, baking soda, allspice, cinnamon, and salt. (You should grate the zucchini before the next step.) Then, slowly spoon the flour mixture into the wet ingredients and mix until combined. (taste the batter and say YUM!) Fold in* the grated zucchini and chocolate chips.
Put the batter into your pan of choice. Spray pan with cooking spray first. (I recommend a bundt pan or a 9 x 13) Bake for about 30-35 minutes, until it's done. Test with a cake tester, it should be clean. When it cools, top with chocolate icing or a chocolate ganache.
* fold in means you use a spatula, not the mixer.
Chocolate Zucchini Cake
1 cup brown sugar
1/2 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/4 cup cocoa
2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups grated zucchini
1 cup chocolate chips
Heat the oven to 325. In a mixing bowl, cream together the sugars, butter, and oil. Add the eggs, vanilla extract, and buttermilk and mix well. In another bowl, mix the flour, cocoa, baking soda, allspice, cinnamon, and salt. (You should grate the zucchini before the next step.) Then, slowly spoon the flour mixture into the wet ingredients and mix until combined. (taste the batter and say YUM!) Fold in* the grated zucchini and chocolate chips.
Put the batter into your pan of choice. Spray pan with cooking spray first. (I recommend a bundt pan or a 9 x 13) Bake for about 30-35 minutes, until it's done. Test with a cake tester, it should be clean. When it cools, top with chocolate icing or a chocolate ganache.
* fold in means you use a spatula, not the mixer.
Chocolate Ganache
1/2 cup heavy or whipping cream
4 ounces semisweet chocolate, coarsely chopped
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Heat the cream and chocolate in the top of a double boiler (over medium heat) until chocolate melts. Remove from heat, and beat until smooth. Whisk in corn syrup and vanilla. Let the icing cool for a few minutes, then spoon over top of cake.
Um...my CDO-ness is showing, so here is my critique: you need an apostrophe to make it "it's" in the first paragraph, right here ...(and its healthy, so... and I would recommend putting a space, an empty line after the comment about the folding but before the Chocolate Ganache recipe.
ReplyDeleteSo! Onto the recipe itself.
Sinfully good, lovely to eat, less guilt because of the veggies, impressive as heck with the ganache, and just plain delicious to boot! Five stars, easily.