Chocolate Cake with Zucchini

Keep the information about the added zucchini to yourself until everyone has enjoyed the cake.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 240 g Wheat flour, white, multi-purpose

  • 60 g Cocoa, powdered, unsweetened

  • 0.5 teaspoons Baking powder

  • 1 teaspoon Baking powder

  • 0.25 teaspoons Salt, table

  • 180 g Sugar, brown

  • 115 g Butter, unsalted

  • 3 pieces Egg, fresh

  • 350 g Small pumpkins

  • 150 g chocolate, dark

  • pieces Butter, unsalted

chocolate ganache cream

  • 115 g chocolate, dark

  • 90 ml Sweet cream

  • 15 g Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round cake pan (25 cm in diameter) well with butter.

  2. Sift the flour and cocoa powder into a bowl. Add baking powder, baking soda, and salt, and mix everything well. In another bowl, use an electric mixer to blend the butter and sugar. Mix on high speed for about 4 to 5 minutes until you get a slightly creamy mixture. Gradually add the eggs one by one (mixing each in for about half a minute).

  3. Cut off the stem of the zucchini, then wash and finely grate them into a large bowl. Chop the chocolate into smaller pieces and add them to the bowl with the zucchini. Add about 1/3 of the dry ingredient mixture (flour, cocoa, salt, and leavening agents) to the bowl and mix everything well with a spoon. Make sure there are no lumps in the mixture.

  4. Add the remaining dry ingredients to the egg mixture and mix on low speed until you get a uniform batter. Finally, fold in the zucchini mixture with a spatula. Pour the prepared batter into the greased pan and smooth the top with a spatula. Bake the cake in the preheated oven for 40 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.

  5. Remove the baked cake from the oven and let it cool in the pan for 10 minutes. Then carefully remove the cake from the pan and transfer it to a serving plate. Finally, prepare the chocolate ganache and pour it over the cake.

Nutrition Information (Per 100g)

  • Calories: 315.39 kcal
  • Fat: 14.55 g
    • Saturated Fat: 8.17 g
  • Carbohydrates: 39.35 g
    • Sugars: 20.64 g
  • Protein: 5.4 g
  • Fiber: 2.56 g

Advice

The butter is easiest to soften by taking it out of the refrigerator at least one hour before preparation and letting it sit at room temperature to soften.