Exams are done and I am moved back home for the summer. Yippee! Before getting back to work, I’m taking a few days to organize my piles and piles of stuff brought back with me (ugh, not excited), laze around the house (very excited), and bake (very very excited).
So naturally, in comes this cake. A Double Chocolate Zucchini one at that. I have always loved zucchini in cakes, as they make a cake incredibly moist and practically melt in your mouth. Plus an extra serving of veggies (in dessert no less!) is always a bonus.
I remember the days where my Mother would make a chocolate zucchini cake for a birthday party and right before the guests would arrive, she would take me aside and say,
“Don’t tell anyone there is zucchini in this cake okay? It’s our little secret.” I would then reply,
“Okay, Mom! I promise I won’t tell.”
I never did tell anybody just for the record, I was way too chuffed that these kids were unknowingly stuffing their faces with vegetables. Muahahaha if they only knew.
Don’t get me wrong though, this particular recipe isn’t exactly the ‘healthiest’ one out there…like at all, but let’s not dwell on the butter and sugar and heaps of chocolate, let’s dwell on the beautiful green zucchini instead! This cake is practically a vegetable! Wow I feel much better now, don’t you? Good good. Now top it off with whip cream because you can’t possible have a chocolate cake without whip cream now could you? Didn’t think so.
Whenever I make a bundt cake I think of the scene from My Big Fat Greek Wedding where Ian’s mother gives a bundt cake to Toula’s mother.
If you are interested, here is the particular clip:
I have always loved bundt cakes, because with practically zero effort, you have a beautiful looking cake ready for a partaaay! Now go, find a reason to celebrate and make this cake!
Have no regrets, because remember, it’s practically a vegetable.
DOUBLE CHOCOLATE ZUCCHINI CAKE ~ serves 12
- 1 cup butter, softened
- 1 cup packed brown sugar
- 3 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 3/4 cup all-purpose flour (unbleached)
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/4 cup cocoa powder
- 1/2 cup semisweet chocolate chips, melted
- 2 1/2 cups grated zucchini
- 1 cup semisweet chocolate chips
Preheat oven to 325 degrees C, and grease and flour a 10-cup (2.5 L) bundt pan.
In a large bowl, beat together butter and sugar until fluffy. One at a time, beat in eggs until combined. Beat in milk and oil.
In a separate bowl, whisk together flour, baking powder, baking soda, salt and cocoa powder.
In a few additions, stir in flour mixture to butter mixture until just combined.
Stir in melted chocolate until fully incorporated, then stir in zucchini and chocolate chips.
Spoon into your prepared bundt pan, smoothing the top.
Back for about 75 minutes, until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
While cake is cooling, prepare:
- 100g good quality bittersweet chocolate, chopped
- 1/3 cup whipping cream
- 1 1/2 tbsp corn syrup
In a heatproof bowl set over a pan of simmering water, stir together chocolate, whipping cream and corn syrup until melted and smooth, about 5 minutes.
Let cool until lukewarm and sauce runs slowly off the back of a spoon, about 10-15 minutes.
Spoon over top of the cake, letting it run down the sides.
Serve with a dollop of unsweetened whipped cream if you so desire and enjoy!