This is the moistest and prettiest chocolate cake I have ever made. The cake layer stayed moist for days and baked amazingly even so that I did not have to trim them. The secret behind this soft chocolate cake is a vegetable: Zucchini squash. Believe it or not, you will not taste or notice the zucchini in the cake after baking.
Adding zucchini to cake makes it moist, richer in flavor and healthier.
How to make zucchini cake
This chocolate cake is made with shredded zucchini. I like to wash and peel the zucchini before shredding it. Then use a box grater and coarsely shred two medium zucchinis. Pack them into the measuring cup and keep all the liquid.
Do you want to try a chocolate cream cheese frosting instead? Make this frosting and add some Nutella!
When making the cake batter you will notice the pieces of zucchini in there but once it is baked you will not notice any remain of the divine vegetable but its flavoring enhancing purpose and moisture.
This cake recipe is for three nicely high 8-inch cake layers or 9-inch cake layers.
Zucchini Chocolate Cake
Ingredients for 3 8-inch layers
2 3/4 cups (330 g) all-purpose flour
1 1/2 cups (160 g) cocoa powder
2 1/2 tsp baking powder
3 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups (400 g) sugar
1 cup (200 g) light brown sugar
3/4 cup (180 ml) vegetable oil
3 large eggs
2 egg yolks
2 tsp vanilla extract
1 cup (240 g) sour cream
2 cups (230 g) zucchini, shredded
1 1/2 cups (360 ml) hot water
For the chocolate buttercream:
2 1/2 cups (325 g) powdered sugar
1 1/2 cups (450 g) butter, softened
1/2 cup (100 g) vegetable shortening
12 oz (340 g) melted chocolate
1/2 cup (50 g) cocoa powder
2 tbsp milk
chocolate chips for decoration
mini chocolate chips for decoration
In a big mixing bowl combine eggs, egg yolks, sour cream, zucchini, vanilla and oil. Mix with a hand mixer until foamy and lighter in color. Mix in sugar and light brown sugar. Sift in flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Mix on low until almost combined, then add the hot water. Mix until smooth.
Divide between three greased and lined 8 inch baking pans. Bake at 350 °F for about 40 minutes. Insert a skewer to test if the cake is baked completely. Let the layers cool on a cooling grid. After 4 minutes take them out of the baking pan and let them cool on a parchment paper on a cooling grid.