Chocolate Zucchini Cake
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A recipe for chocolate zucchini cake. A chocolate sponge cake is made, then grated zucchini and chocolate chips are added. The cake is baked, then cooled and frosted with a chocolate frosting made from chocolate, olive oil, and honey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup and 1/3 cup semi-sweet chocolate chips or chopped 60% cocoa chocolate
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp ground nutmeg or allspice
- 1 medium zucchini, grated and squeezed dry
- 1 teaspoon of honey
- 1/2 tsp vanilla extract
- Unsalted butter for the pan
- 1.5 cups flour and a little more for the pan
- 1/2 tsp fine salt
- 1/2 tsp baking powder
- 1 and 1/4 cups sugar
- 1/2 cup and 1 teaspoon extra virgin olive oil
- 2 eggs
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Recipes with similar ingredients: semi-sweet chocolate, zucchini, honey, vanilla extract, cocoa, nutmeg, eggs, premium flour, cream
Cooking the dish according to the recipe:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease the bottom and sides of a 9-inch square pan with butter. Dust the pan with flour.
- In a small bowl, combine 1/2 cup chocolate chips and 1 tablespoon flour. In a medium bowl, combine the remaining flour, cocoa powder, salt, baking powder, and nutmeg. Set aside.
- In a large bowl, beat the sugar, 1/2 cup olive oil, eggs, and vanilla with a mixer on medium speed for about 3 minutes. The mixture should be smooth and pale.
Add the flour and cocoa mixture and beat on low speed for 2 minutes until smooth (the batter should be thick).
Add the zucchini and mix for another 2 minutes until smooth. Using a wooden spoon, fold the chocolate chips into the flour. - Pour the batter into the prepared pan and bake for 30-35 minutes. A toothpick inserted into the center should come out clean. Remove the cake from the pan and let it cool completely.
- Prepare the cream: In a microwave-safe bowl, combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil, and honey. Microwave on high power in 30-second increments, stirring occasionally, until the chocolate is melted. Spread the chocolate frosting over the cake and cut into slices.
Categories:
recipe / Desserts / Cakes / French cuisine
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