Tuesday, July 14, 2015

{Chocolate + Zucchini Cake}






I am not going to bang on about sneaking vegetables into my children although that is a bonus when it comes to this cake, in our house one of the smalls eats every vegetable under the sun the other eats none.  Yes, none.  Occasionally some brocollini dipped in ketchup but other than that, nada.  So yes I do add them discreetly when the opportunity arises but that is not what this cake is about.  


This cake is just a really delicious, moist, rich and dark chocolate cake.  I think it is also one of those cakes that tastes better the next day.  So bake it and eat some then go to bed, wake up and eat some more, you know, just to test my theory.

…cake
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1/2 cup (100g) melted butter
1 tsp vanilla extract
2 eggs
pinch salt
1/2 tsp cinnamon
1/2 cup dutch cocoa powder

50g 70% dark chocolate, chopped into fine splinters
1 cup plain flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups firmly packed finely grated zucchini (
about 2 medium zucchini, it is important that you grate it finely)

...icing
1 cup icing sugar
2 tbsp dutch cocoa powder
1 tbsp milk
40g butter, softened

Preheat oven to 180. Grease and line a loaf tin with baking paper.

Pop the sugars, melted butter, vanilla, eggs, salt and cinnamon in a mixing bowl and stir to combine.

Sift in the cocoa powder, flour, baking powder and baking soda.

Using a rubber spatula, fold the dry into the wet until just combined. Now stir thru the finely grated zucchini and the dark chocolate splinters.

Pour the mixture into your loaf tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

For the icing combine all the ingredients and whip it either by hand or with your mixer till combined and fluffy.  Ice cake once cool. 

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