It is moist, beyond chocolate, and it is not a sin to eat. This is good for a sunday afternoon, after dinner… sometime around two o’clock, after it’s been a while when the meal has been settled and everyone is just happy and content– And they know dessert is in the other room on the buffet table. There are homes where people gather where they enjoy the company of each other. People still want that, and there are people who still have that; cake, too… good, moist, delicious cake.
This will not be sweet enough until the next day after it’s been baked. Eating it the day it’s been made, the chocolate will be somewhat bitter, but not entirely. Let both chocolates in this cake have a chance to marry flavors together. Better to wait, reserve for the following day. Sundays are special, aren’t they? They should still be… This reminds me of my father, the cake he would bake on a Sunday.
Chocolate Zucchini Cake ~
– Skirt in the Kitchen –
2 1/4 cups sifted flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1/2 cup unsalted butter, at room temp
1/2 cup vegetable oil
2 large eggs
1 teaspoon Madagascar bourbon vanilla
1/2 cup buttermilk
2 cups grated zucchini, unpeeled
6 (1 oz) semi-sweet chocolate baking squares
3/4 cup chopped pecans
Cream cheese frosting
Set the oven temperature to 325 degrees Fahrenheit. Butter and flour bakind dish with measurements of 13x9x2-inches. Omit if you are using a stoneware baking dish, which I use all the time, and I am spoiled not having to grease and flour my baking pan.
Sift flour, cocoa powder, baking soda and salt in medium bowl. Beat sugar, butter and oil in large bowl until blended. Add eggs one at a time, beating well after each addition but not to over-mix the batter.
Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk, several times. Mix in grated zucchini. Pour batter in prepared pan after chocolate cut in small chunks have been added along with the pecans.
Bake for approximately 50 minutes or until tester comes out clean– crumb-free. Cool completely.
Buttercream Frosting for the Cake:
8 ounces cream cheese, softened
1/2 cup unsalted butter; softened, as well
16 ounces powdered sugar, sifted
1 teaspoon vanilla
Beat cream cheese and butter on medium speed until smooth. Gradually add powdered sugar, beating on low until light and fluffy. Stir in vanilla and frost.
Garnishing: shredded coconut, dried cherries, finely chopped dates and pecans over buttercream frosting. Another variation would be only shaved chocolate over the frosting. Try different variations of your preference on different occasions for this cake. You will be very pleased that you did.
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