DARK CHOCOLATE ZUCCHINI CAKE

This Dark Chocolate Zucchini Cake is incredibly moist, filled with rich dark chocolate flavor, and topped with a fluffy dark chocolate swiss meringue buttercream. The zucchini is absolutely undetectable, but it lends the best texture to the cake. Perfect for using up all of the late summer zucchini!

This is truly the best chocolate cake I’ve EVER made and you’d never ever know there was zucchini in it! It’s kind of crazy how undetectable it is. It completely disintegrates into the cake and just creates the most perfect, moist, chocolatey, delicious cake. It’s dangerously good!

Ingredients

• For the cake
• 2 3/4 cups all purpose flour
• 2/3 cup + 2 tablespoons unsweetened natural cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon espresso powder
• 1 teaspoon salt
• 3 large eggs
• 1 cup sugar
• 1 cup loosely packed brown sugar
• 1 cup vegetable oil
• 1 (3.2 ounce) bar Chocolove 70% dark chocolate, melted and cooled*
• 1/2 cup plain Greek yogurt
• 2 tablespoons vanilla extract
• 3/4 cup buttermilk
• 2 cups grated zucchini
• For the chocolate swiss meringue buttercream
• 1 1/4 cups sugar
• 5 large egg whites
• 3 sticks (1 1/2 cups) unsalted butter
• 3 bars (9.6 ounces) Chocolove 70% dark chocolate, melted and cooled*
• 2 teaspoons vanilla extract

Instructions

1. For the cake
2. Preheat oven to 350℉. Grease and flour three 8'' cake pans and line the bottoms with parchment paper. Set aside.
3. In a medium mixing bowl, combine the flour, baking powder, baking soda, espresso powder, and salt. Whisk to combine and set aside. In a large mixing bowl, combine the eggs, granulated sugar, and brown sugar and whisk until smooth. Add the vegetable oil, melted and cooled chocolate, Greek yogurt, vanilla, and buttermilk and whisk until combined. Add the zucchini and mix with a rubber spatula until combined.
4. Add the dry ingredients to the wet and mix with a rubber spatula until just combined. Pour the batter evenly into the pans and smooth out the tops with a spatula. Bake for 23-25 minutes or until a toothpick inserted comes out clean. Let the cakes cool for 10 minutes, then remove them from the pans and let cool the rest of the way on a cooling rack.
5. ..................................

for full recipes please see : www.spicesinmydna.com

Share this post