Chocolate Zucchini Cake

By Sally's Baking Recipes · 105 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment rounds, then grease the parchment.
2. Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using) and salt in a large bowl.
3. In another large bowl, beat the oil, granulated sugar, brown sugar, eggs, sour cream and vanilla until combined. Mix in the shredded zucchini.
4. Add the dry ingredients and beat on medium speed until fully combined. Fold in the chocolate chips. The batter will be slightly thick.
5. Divide the batter evenly between the pans. Bake for about 28–32 minutes, until a toothpick inserted in the centre comes out clean or the top springs back when lightly pressed.
6. Cool the cakes in their pans on a rack for 1 hour. Then remove them, peel off the parchment and let them cool completely on the rack.
7. For the frosting, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, cocoa powder, 3 tablespoons of cream, salt and vanilla. Beat on low for 30 seconds, then on high until smooth and creamy, without overbeating.
8. If the frosting is too thin, add up to 1/4 cup more confectioners' sugar or cocoa powder; if too thick, add 1–2 more tablespoons of cream. Taste and add a pinch more salt if desired.
9. Level the tops of the cooled cakes with a serrated knife. Place one layer on your serving plate and spread with about a heaping cup of frosting. Top with the second layer and frost the top and sides. Pipe any remaining frosting on top and decorate with chocolate sprinkles or chips if desired.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggCreamBrown sugarHeavy creamSour creamChocolate chipZucchini