Let Them Eat Cake

Oops! I almost ate the last piece of this incredible cake without taking time for a blog photo. That is what happens when you care more about eating cake than preserving its place in history.

What’s in a name?  Somehow, chocolate-and-zucchini do not incite great waves of excitement.  I don’t know if this is the impetus of Clotilde Dusoulier’s beloved blog Chocolate and Zucchini, but it surely should be. As Clotilde aptly describes her Chocolate & Zucchini Cake, ‘the grated zucchini melds into the batter and the strands disappear… into a voluptuous chocolate flavored cake.’

Admittedly, chocolate is not my thing.  But if there is anything that would change my mind, it would not be a flourless chocolate cake, or a rich chocolate truffle, it would be this cake. Right out of the oven, the charming exterior has a crisp brownie-like crust which is elegantly foiled by its light, well-constructed interior crumb.

Thanks to the mysterious zucchini addition, it is perfectly moist, and for a chocolate cake the butter/oil content is surprisingly low. It is a well-balanced cake, not too sweet, but deeply flavored with cocoa powder, chocolate bits, and a hint of coffee.  Yes, it’s all of that.

Chocolate & Zucchini Cake

From Clotilde Dusoulier’s award winning blog, Chocolate and Zucchini. First published in April 2004 and updated in August 2017.
 
Ingredients
1/2 cup unsalted butter, at room temperature, or 1/2 cup olive oil, plus a pat butter or teaspoon oil for the pan
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
3 tablespoons strong cooled coffee
3 large eggs
2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini
1 cup good-quality bittersweet chocolate chips or roughly chopped
Confectioner’s sugar or melted bittersweet chocolate (optional)

Instructions

  1. Preheat the oven to 350°F. Grease a 10-inch round springform pan or 8 1/2-inch square pan.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In the bowl of a mixer, or by hand in a large mixing bowl, beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.
  4. In a large mixing bowl, combine the zucchini, chocolate, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
  5. Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick. Fold the zucchini mixture into the batter, and blend with a spatula without overmixing.
  6. Pour into the prepared cake pan, and level the surface. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Don’t overbake.
  7. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner’s sugar or a chocolate glaze if desired.  Serves 12
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