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Dark Chocolate Zucchini Cake
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Description
Dark chocolate zucchini cake topped with dark chocolate cream cheese frosting.
Ingredients
- FOR THE CAKE BATTER:
- 2-½ cups All-purpose Flour
- 2-½ teaspoons Baking Powder
- 1-½ teaspoon Baking Soda
- ½ cups Dark Cocoa
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 12 Tablespoons Butter
- 1-½ cup Granulated Sugar
- 3 whole Eggs, Lightly Beaten
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Lemon Extract
- 2 cups Zucchini, Shredded
- ½ cups Buttermilk
- _____
- FOR THE DARK CHOCOLATE FROSTING
- 8 ounces, weight Cream Cheese
- ¼ cups Butter
- 1-⅓ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ cups Dark Cocoa
Preparation
NOTE: All the ingredients below the zucchini are for the dark chocolate cream cheese frosting.
Preheat the oven to 350 degrees. Mix together the flour, baking soda, baking powder, dark cocoa, salt, cinnamon, and nutmeg.
In a different bowl, cream the butter and sugar. The mixture will be crumbly. Add in the eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon extract, and zucchini.
Mix the dry ingredients and buttermilk in with the zucchini mix, and stir until well-combined.
Grease a 9×13″ cake pan, and then pour in the batter. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
In the meantime, make the frosting. In a medium bowl, cream the butter and cream cheese. Add in the powdered sugar, and then the vanilla and dark cocoa. Beat well.
Frost the cake once it has cooled completely. Store leftovers covered in the refrigerator.
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15 Comments
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bzarbee2 on 10.14.2009
I just thought this was okay. First up, i wrung out my zucchini, lots of excess moisture. However, my cake was extremely dry and I baked it for only 42 minutes. Recipe did not say to wring or not to wring the zucchini. Next time maybe I will not wring it out. The cake definitely had a much better taste the next day; i made this for my husband’s birthday and first bite i distinctly noticed the nutmeg and cinnamon and did not like the taste. HOWEVER, the next day when i sampled it again, the flavors had melded and tasted much better, still dry though. The frosting had a good taste, but it was much too thick for my personal taste; I should have thinned it out some. I am going to try a few other recipes, but will keep this around and try again.
Hootie on 9.25.2009
Tracy, I’m going to try this cake next week. But I wondered – have you ever made it as a layer cake? Is there enough batter to go with two 8″ pans? Just wondering…
macaire1 on 8.11.2009
I forgot to mention in my earlier review that I used one cup of whole wheat flour in place of one cup of the all-purpose flour (anything to sneak a little extra nutrition into my kids’ diets!). It turned out fantastically well! The cake is gone and the kids have asked me to bake another one. They have no idea there’s zucchini in it.
macaire1 on 8.11.2009
This cake is AWESOME. I slid it right past my husband and kids and they never even knew there was zucchini in it. It’s a very rich and moist cake, and the chocolate cream cheese frosting really makes it special. This recipe is a keeper and a great way to burn through extra zucchini!
sondie on 8.10.2009
Yum! I loved the homemade cream cheese frosting. Thanks for sharing this recipe. Much better than the one I had and lost.