Chocolate zucchini cake
Preppy Kitchen · ♥ 2.5K likes · 69.1K views · 19 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 475 g zucchini
Prep two to three medium to large zucchini and weigh out 475 grams, or four and a half cups.
Weighing the zucchini, and why it works
- 360 g all-purpose flour
- 100 g unsweetened natural cocoa powder
- 1 tbsp baking soda
- ¾ tsp baking powder
- 1½ tsp espresso powder
- ¾ tsp salt
In a large bowl whisk together 360 grams all-purpose flour, 100 grams unsweetened natural cocoa powder, a tablespoon of baking soda, three quarters of a teaspoon of baking powder, one and a half teaspoons of espresso powder and three quarters of a teaspoon of salt.
Measuring flour and cocoa
- 300 g granulated sugar
- 220 g light brown sugar
In another bowl combine 300 grams granulated sugar and 220 grams light brown sugar, breaking up any lumps.
- 1½ cups neutral oil
- 6 whole eggs
- 120 g sour cream
- 1 tbsp vanilla
Add one and a half cups of neutral oil, six eggs, 120 grams sour cream and a tablespoon of vanilla, and whisk until smooth.
Switch to a spatula and fold in the zucchini until incorporated.
Add the wet to the dry and fold until almost combined, digging into the bottom of the bowl for hidden pockets of flour.
- 270 g semi-sweet chocolate chips
Fold in 270 grams of semi-sweet chocolate chips until distributed and the remaining flour is gone.
Divide the batter between the three pans, weighing them to level them out, and optionally wrap damp cake strips round the pans so the layers bake flat.
Bake at 350 for 35 to 40 minutes; the centres will be springy when touched or a skewer comes out clean.
- 180 g semi-sweet chocolate chips
- ⅓ cup heavy cream
For the buttercream, combine 180 grams of semi-sweet chocolate chips with a third of a cup of heavy cream and microwave in 30 second intervals, stirring between, until almost completely melted; residual heat finishes it. Set aside to cool.
Microwave ganache
- 282 g unsalted butter
- ½ tsp salt
- 660 g powdered sugar
Cream 282 grams of room temperature unsalted butter with half a teaspoon of salt on medium speed for about three minutes.
- 33 g cocoa powder
Add 33 grams of cocoa powder and mix on low so it does not cloud, then scrape the bowl.
- ⅓ cup heavy cream
Add the 660 grams of powdered sugar about a cup at a time on low, alternating with a splash of the third of a cup of cream after each cup.
Powdered sugar, cream and vanilla
- 1½ tsp vanilla
Add one and a half teaspoons of vanilla, then the cooled ganache, mix on low, then increase to medium for about two minutes.
Reserve one cup of frosting for dollops. Stack the layers with about a cup of frosting between each, smoothing each out and centring the next.
Stacking and frosting a naked-edge cake
Work the frosting down the sides and straighten the top with a bench scraper; the cake is jiggly, so shove it back if it leans.
If the reserved frosting looks foamy, mix it with a spatula until silky, test a dollop on a flat surface, then pipe the dollops on top.
Let it set about half an hour so it firms up enough to cut. It does not need refrigerating if served the same day.