Chocolate Zucchini Cake
Ingredients: freshly grated zucchini, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder · 120 min cook time · 620kcal · ~₩22,150
Ingredients
475grams freshly grated zucchini, 360grams all-purpose flour, 100grams unsweetened cocoa powder, 1tbsp baking soda, 0.75tsp baking powder, 1.5tsp espresso powder, 0.75tsp salt, 300grams granulated sugar, 220grams packed, light brown sugar, 354mL vegetable oil, 6units large, room temperature eggs, 120grams sour cream, room temperature, 1tbsp vanilla extract, 270grams semi sweet chocolate chips (for cake), 180grams semi sweet chocolate chips (for ganache), 80mL heavy cream, 282grams room temperature, unsalted butter, 0.5tsp salt (for frosting), 660grams powdered sugar, 33grams unsweetened natural cocoa powder (for frosting), 1.5tsp vanilla extract (for frosting)
Instructions
1. Grate 475 grams (about 3 medium) of zucchini. Set aside.
2. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
3. In a large bowl, combine 360 grams of all-purpose flour, 100 grams of unsweetened cocoa powder, 1 tbsp of baking soda, 0.75 tsp of baking powder, 1.5 tsp of espresso powder, and 0.75 tsp of salt. Whisk until combined. Set aside.
4. In another large bowl, combine 300 grams of granulated sugar, 220 grams of packed light brown sugar, 354 mL of vegetable oil, 6 large room temperature eggs, 120 grams of room temperature sour cream, and 1 tbsp of vanilla extract. Whisk until smooth.
5. Add the wet ingredients to the dry ingredients and fold until almost combined. Then, fold in 270 grams of semi-sweet chocolate chips until nicely distributed and no dry flour pockets remain.
6. Divide the batter evenly among the three prepared cake pans. Use cake strips around the pans for even baking and flat layers.
7. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are springy to the touch.
8. While the cakes cool, prepare the chocolate ganache. Combine 180 grams of semi-sweet chocolate chips and 80 mL of heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until almost completely melted. Stir until silky smooth. Set aside to cool.
9. In a stand mixer, cream 282 grams of room temperature unsalted butter and 0.5 tsp of salt on medium speed for about 3 minutes until light and fluffy.
10. Add 33 grams of unsweetened cocoa powder to the butter mixture. Mix on low speed to avoid a cocoa cloud. Scrape down the bowl.
11. Gradually add 660 grams of powdered sugar, about a cup at a time, alternating with splashes of 80 mL of heavy cream. Mix on low speed. Add 1.5 tsp of vanilla extract.
12. Add the cooled ganache to the frosting. Mix on low speed until combined. Increase speed to medium and mix for about 2 minutes until whipped to perfection.
13. Place one cake layer on a cake stand. Reserve 1 cup of frosting for piping dollops later. Spread about 1 cup of frosting evenly over the first layer. Place the second layer on top and repeat. Place the third layer on top.
14. Apply a thin layer of frosting to the sides and top of the cake. Use a bench scraper to smooth the sides and a spatula to smooth the top. If the cake starts to lean, gently push it back into place.
15. Transfer the reserved frosting to a piping bag with an 869 piping tip. Pipe dollops around the top edge of the cake.
16. Let the cake set for about half an hour to firm up before slicing and serving. Store any extra frosting in the fridge if not serving the same day.
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