Chocolate Zucchini Cake
Just when you think chocolate cake couldn't get any better, Chocolate Cake + Zucchini adds another level of deliciousness. Packed with moisture-rich zucchini, this heavenly cake is frosted with a thick layer of chocolate buttercream and bakes up perfectly every time.
Ingredients
Chocolate Cake
- 2 1/4 cups all-purpose flour unbleached
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt fine
- 1 tsp espresso powder
- 1 cup olive oil
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 4 large eggs room temperature
- 1/2 cup sour cream room temperature
- 2 tsp vanilla extract pure
- 3 cups shredded zucchini
- 1 cup chocolate chips
Chocolate Frosting
- 1 1/2 cups unsalted butter room temperature
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp vanilla extract pure
- 1/4 cup heavy cream room temperature
- 1/8 tsp sea salt fine
- 1/4 cup chopped chocolate
Instructions
Chocolate Cake
- Preheat oven to 350 degrees. Coat a 9 x 13 metal baking pan with nonstick spray. Set aside.
- In a large mixing bowl, sift together dry ingredients: flour, cocoa powder, baking soda. baking powder, salt and espresso powder. Set aside.
- In a separate bowl, use an electric mixer to beat together oil and both sugars.
- Add eggs, one at a time, beating after each addition until well incorporated.
- Beat in sour cream, vanilla and grated zucchini until combined.
- Gradually add dry ingredients to wet, beating on medium speed until just combined. Do not overmix.
- Add chocolate chips, stirring with a wooden spoon until evenly distributed.
- Pour batter into prepared baking pan and bake for 45 minutes. Cake is done when a tester inserted into the center comes out clean.
- Place baking pan on a wire rack to cool completely, approximately 2 hours, before frosting with chocolate buttercream.
Chocolate Frosting
- Beat butter with an electric mixer on medium speed until creamy and smooth, approximately 2 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Add powdered sugar, cocoa powder, vanilla, heavy cream and salt beating on low until incorporated then increase speed to high and beat until fluffy, approximately 2 minutes.
Assembly and Storage
- Frost cake with buttercream then top with chopped chocolate if desired.
- For pristine slices, clean knife blade with hot water in between cuts.
- Cake will keep covered at room temperature up to 3 days or refrigerated up to 5 days.