Thursday, July 24, 2014
Chocolate Zucchini Bundt Cake
This is my first encounter with zucchini to bake a cake. I remember when i first heard of a zucchini cake, i thought it's rather strange...cos i tend to think they are like cucumbers..and so i thought cucumber in a cake? hehe...but actually do you know that there is really a cucumber cake....not many when i googled but there is. But later on after reading all the zucchini cakes that i come across, that perception slowly changed and reading mostly how good a zucchini cake is, i am now baking one. Also one common thing that i read is that they hardly can tell that there is zucchini in the cake. So i wasnt really expecting a 'zucchini-taste' cake but somehow this recipe exceeds my expectation. The cake is incredibly moist and has a wonderful rich chocolate flavour. I dont know how do the zucchini works here, they kind of like melted in... the crumbs are soft and some parts a little fudgy due to the chocolate chips in there, you wont be disappointed, just dont expect to see the zucchini in the cake. I have cut the whole cake and hardly can see one shred of it..and if you want to tell your friends that this is a vegetable cake, they might just think you are fooling them :D
I am baking this wonderful recipe with Joyce and Zoe and if you are interested to bake one, do link your post with us starting today up till aug02, 2014.
Recipe ( from Cake Keeper Cakes by Lauren Chattman )
makes in a 12 cup Bundt Pan
1/2 cup unsweetened Dutch Process cocoa powder,
plus more for dusting pan
1/2 cup sour cream ( i used greek yogurt )
3 large eggs
2 tsp vanila extract
310gm all purpose flour/ cake flour
2.5tsp baking powder
1.5tsp baking soda
1 tsp salt
2 tsp instant espresso powder ( i used nescafe decaf )
170gm butter, softened
1 cup castor sugar ( reduced to 110gm)
1 cup brown sugar ( reduced to 75 gm )
2 cups coarsely shredded zucchini ( squeezed excess water )
1 cup semisweet chocolate chips
1 cup sliced almonds ( did not put )
Preheat oven to 350F/177C. Grease the bundt pan and dust with unsweetened cocoa powder.
Whisk together the sour cream, eggs, vanilla in a large glass measuring cup. Sift together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt and espresso powder and whisk them in a medium bowl.
Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl if necessary.
With the mixer on low speed, add 1/2 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat , alternating flour and sour cream mixtures and ending with flour mixture, scraping down the sides of the bowl between additions. Stir in the zucchini, chocolate chips and nuts.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Slice and serve.
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