Recipe: Chocolate Zucchini Cake

From Member Dorian…
Seeing you at the farm made me remember that a few people asked for the recipe for the chocolate zucchini cake, so here it is.  Enjoy!  I had a great time at the feast!!

Dorian proudly displays her Colchester Farm 10th Anniversary Chocolate Zucchini Cake

Chocolate Zucchini Cake
(adapted from the Chatham Cookie Manor recipe, in Gourmet magazine July 1984)

Cake:
2 oz. unsweetened chocolate
1 1/2 cups all purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs, beaten lightly
3/4 cup vegetable oil
1/4 cup apple or orange juice
1 1/2 cups loosely packed grated zucchini
1/2 cup chopped walnuts

Line 2 buttered 8-inch cake pans with wax paper, butter the paper, and dust the pans with flour.  Melt the chocolate in a separate pan, either a double-boiler or microwave.  In a bowl combine the flour, baking powder, baking soda and salt, beat in the eggs and stir in the chocolate, combining the mixture well.  Beat in the sugar, oil and juice, and stir in the zucchini and the walnuts.  Divide the batter between the cake pans and bake the layers in a preheated 350 degree oven for 25-30 minutes, or until they pull away from the sides of the pans.  Let the layers cool on a rack for 10 minutes and then turn them out onto the rack.  Remove the wax paper and let the layers cool completely.

Icing:
8 oz. cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
1 pound confectioner’s sugar, sifted
1 tsp. vanilla extract
2/3 cup sifted Dutch-process cocoa powder

In a bowl beat the cream cheese and the butter until the mixture is smooth.  Beat in the confectioner’s sugar in batches and beat in the vanilla and the cocoa.  Arrange one cake layer on a serving plate, spread it with icing, and top it with the other layer.  Spread the top and sides of the cake with icing and chill the cake for at least one hour or overnight.

My tweaks:
Though I’ve made this cake many times with the exact recipe, for the icing this time I had some Angelito cheese from Narragansett Creamery, which is like a whipped cream cheese, but made with yogurt.  It is runnier than regular cream cheese, so I only used 6 oz. and added 2 more tablespoons of butter.  Because of the looser consistency, I also had to add a little more sugar.

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