Chocolate Chocolate Chip Zucchini Cake


Chocolate Chocolate Chip Zucchini Cake

Makes 1 standard size bundt cake or 24-30 cupcakes 6 Tbsp. cocoa
2 Tbsp. butter, softened
2 cups granulated sugar
3 large eggs

1/2 c unsweetened cocoa powder
1 cup vegetable oil
2 1/2cups grated zucchini, packed
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 cup semisweet chocolate chips
2 tsp. Espresso grounds (optional)-increases the chocolate taste
 
1. Preheat oven to 350 F.  Well greased bundt pan (or cupcake lined muffin tins)
2. In a large bowl, combine cocoa, butter, and sugar.  Add eggs, oil, grated zucchini, and vanilla; beat well.  Stir in the flour, baking soda, salt, and cinnamon.
3. Place chocolate chips in sifter and toss with a bit of flour (sifting off the excess) (this is to help your chocolate chips from all sinking to the bottom of the cake batter once your cake is in the oven).

4. Fold in the chocolate chips.  Pour batter into prepared bundt pan.
5. Bake bundt cake in preheated oven for about 70 minutes, or until a toothpick inserted into the center of cake comes out clean.  Bake Cupcakes for 15-18 minutes (until center of cupcake springs back upon gentle touch pressure)
6. Let cool for several minutes, then unmold cake onto cake plate to finish cooling.

Chocolate Ganache Frosting
3/4 pound chocolate
2 Tblsp sour cream
2 tsp. butter
1 tsp vanilla
1 tsp espresso grounds

Melt ~3/4 pound of good quality chocolate in double boiler, add butter, vanilla and sour cream and whisk until combined (mixture may "seize" slightly) continue to mix add more butter (1 tsp at a time) if needed until smooth and thins out.

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