Tuesday, September 13, 2016

Chocolate Zucchini Cake

A slice of Chocolate Zucchini Cake with sifted icing sugar on top.

This is a yummy variation of the Sour Cream Coffee Cake.

2 cups Self-Rising Flour (Brodie XXX)
1 1/2 tsp Baking Soda
1 tsp Cinnamon
3/4 cup Cocoa Powder

1 1/2 cups soft Butter
1 cup Sugar
1/2 cup Brown Sugar
3 Eggs
1 1/2 cups Sour Cream
1 1/2 tsp Vanilla
2 cups shredded Zucchini

Vanilla Bath
1 tbsp Vanilla
1 tbsp Water

Grease a 10 inch bundt pan with butter and dust with some cocoa powder.  In a separate bowl, measure out the flour, baking soda, cinnamon, and cocoa and set aside. Beat the butter with both sugars until fluffy.  Add eggs, one at a time.  Blend in the sour cream and vanilla.  Add in the zucchini.  Gradually add in the dry ingredients and mix well.

Batter up!
Pour batter into the prepared pan.

Almost ready for the oven.
Mix the water and vanilla and spoon out over top of the unbaked cake.

Adding the vanilla bath.
Bake at 350 degrees for 50 - 55 minutes.  I use a long wooden skewer to test for doneness.  Cool 10 minutes in pan on a rack and then place a large plate over top and flip cake.  Leave to cool with pan on.  

Just out of the oven.
This cake can be served as is or you can dust some icing sugar before serving (as in first picture). You can also add chocolate chips and/or chopped walnuts to the batter.  Ooooh and a yummy chocolate ganache is also nice.  As always, have fun and make it your own.  :D 

Let me taste this for you. :P

#coffeecake #cake #sourcream #dessert #chocolate #zucchini 

2 comments:

  1. I've never done a vanilla bath before, must try!

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    Replies
    1. It makes a big difference Kris. I do it for most of my cakes now. :D

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