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Imperial Sugar
Imperial Sugar

Glorious Chocolate Zucchini Cake

Glorious Chocolate Zucchini Cake Imperial

Ingredients

Chocolate Zucchini Cake

  • 2 1/4 cups (270g) all-purpose flour*
  • 2 cups (400g) Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup + 1 tablespoon (60g) Dutch Process Cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegetable oil such as avocado, mild olive oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (335g) shredded zucchini, medium shred

Light Chocolate Buttercream

  • 1 1/2 cups (3 sticks) (339g) unsalted butter, super soft
  • 1 1/2 cups (300g) Imperial Sugar Extra Fine Granulated Sugar
  • Pinch salt
  • 1 cup + 2 tablespoons (268g) evaporated milk
  • 2 teaspoons (10g) vanilla extract
  • 7 ounces (150g) dark chocolate
  • 1 tablespoon vegetable oil

Decoration

  • 2 ounces (60g) dark chocolate bar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. For cake, preheat oven to 350°F. Butter and flour 3, 8-9-inch cake pans and fit a round sheet of parchment on bottom to make removal from pans flawless.
  2. Sift together flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
  3. Using a stand or handheld mixer or a sturdy hand whisk, mix oil and eggs until well blended. Add vanilla and zucchini.   
  4. Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
  5. Divide batter evenly into pans and place in oven. Bake until center of cakes bounces back when lightly pressed with a finger and until you see cake retracting from sides in a few areas. About 30 minutes.
  6. Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel or parchment paper. Do not remove parchment paper from cakes yet. Turn baked cake upside down onto plastic food film.
  7. For buttercream whip soft butter until fluffy. Add granulated sugar and salt and mix until well combined. Mixture should be fluffy, if not, run a hairdryer outside of bowl while mixing.
  8. Add evaporated milk 2 tablespoons at a time waiting for previously added amount to be fully incorporated before adding next. Add vanilla extract. If cream is no longer light and creamy or looks slightly curdled, heat mixture with a hairdryer while beating. Heavy or curdled-looking cream is a result of cold ingredients and is easily remedied by using heat.
  9. If chocolate is in bar form cut into even small pieces. Combine chocolate and oil in a microwave-safe bowl and melt in 30-second increments until melted.
  10. Add chocolate to buttercream and mix smooth.
  11. Fit cream into a piping bag fitted with a large French star pastry tip.
  12. Once cakes have cooled remove parchment paper from one cake layer and place on a serving platter.
  13. Pipe kisses all around edge of cake. Pipe or spread buttercream between kisses at same height of kisses.
  14. Cover with another cake layer and repeat process. Top with remaining cake layer and decorate surface with remaining cream.
  15. On a grater, grate chocolate bar directly onto surface of cake.
  16. Cake is most delicious when served at room temperature.
Imperial Sugar Insight

Dutch process cocoa powder provides a darker color and often a smoother chocolate flavor. However, if natural cocoa is desired and used, the cake will still obtain a rich color due to the presence of baking soda. (Baking soda darkens the crumb of cake).

Using granulated sugar in frosting may be new to you; however, the fine grind of Imperial Sugar Extra Fine Granulated Sugar allows you to prepare a velvety buttercream that cannot be obtained with powdered sugar.