Dark Chocolate Zucchini Cake

Running out of recipes to use up zucchini? Or just a big fan of chocolate? This cake is the answer to all your questions!

Zucchini in a cake may sound strange but it acts as the best source of moisture for the cake and results in a super soft and fluffy chocolate cake. I also used a little bit of black cocoa for a dark colour and richer flavour for the chocolate cake.

Chocolate is one of the most popular cake flavours out there and having a great one in your recipe box is a must.

If you have extra zucchini to use up, grate it all and freeze it in 2 cup bags to use in the future for cakes or baking.

Dark Chocolate Zucchini Cake

makes 3 8inch round cakes

Ingredients:

For dark chocolate zucchini cake

• 2 cups white sugar

• 1 cup golden brown sugar, packed

• 2 1/2 cups all purpose flour

• 1 cup unsweetened cocoa powder

• 3/4 cup black cocoa powder

• 3 teaspoons baking soda

• 1 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 3 large eggs + 2 egg yolks

• 2 cups shredded zucchini, packed and not drained

• 1 cup plain Greek yogurt

• 3/4 cup vegetable oil

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups hot water

For chocolate icing

• 1 1/2 cups butter, very soft

• 2 1/2 cups icing sugar

• 8 ounces dark chocolate, melted and cooled

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 2 tablespoons heavy cream

Instructions:

For cake

1. Preheat oven to 350F. Spray and flour three 8 inch round pans. Set pans aside.

2. Using the bowl of a stand mixer combine sugars, flour, cocoa powder, baking soda, baking powder, salt and cinnamon and mix on low until dry ingredients are fully combined.

3. In a medium bowl combine eggs, egg yolks, zucchini, greek yogurt, oil and vanilla mic until combined.

4. Pour wet ingredients into dry and beat on low until just incorporated. Pour hot water into mixture and continue mixing until completely combined, about 1 minute.

5. Divide batter evenly among three prepared pans. Smack pan on counter to release bubbles. Bake in preheated oven for 35 minutes or until a toothpick comes out clean.

6. Cool cakes for 5-10 minutes in pans then remove and continue cooling on wire rack. Cool completely before frosting cakes.

For icing

1. In a stand mixer with a paddle attachment, cream softened butter on medium speed for about three minutes until butter is light and fluffy, almost white in colour.

2. Turn mixer off and add icing sugar, vanilla, salt, and melted chocolate. With mixer on low for 30 seconds until sugar is partly combined. Turn mixer up to medium high and mix until everything has been fully incorporated, about 2 minutes.

3. Add cream to make frosting nice and fluffy. Mix until combined.

Assembly:

1. Transfer 1 cake to a large cake plate on top of cake turn table. Spread a thick layer of frosting on top, then top with another cake layer, and repeat, thickly spreading it with a layer of frosting.

2. Top with final cake, ice the entire outside of cake with a very thin layer known as the dirty frost or crumb coat. Place in fridge and let set for 30 minutes.

3. Remove from fridge and finish frosting the top and sides of cake. Using an angled spatula set at the very bottom of cake continually spin cake turntable and slowly raise spatula as it spins creating a swirl design in the outside and then on the top. Slice and serve!

Adding zucchini to chocolate cake makes for a delicious new staple in your recipe box!

Enjoy!

Recipes and more will always be posted on my Instagram @kaylieped Facebook page Food Diaries and Pinterest page Food Diaries