OK so chocolate. Lots of chocolate, and sour cream for richness and moisture (and as an egg replacer*) and a whole whack of zucchini grated so fine it just disappears into the cake. It’s dense enough to be eaten out of your hand, especially if you’re one of three 7-year old friends, sitting around on the grass discussing what would happen if a superhero fell into a hole to the center of the earth. Apparently Superman might survive if he flew out in time and Wolverine would be fine because he can regenerate. But Spiderman? Spiderman would bite it.
Sorry for the short post…summer has taken over my brain and I can’t think of much to write these days.
Dark Chocolate Sour Cream Zucchini Cake
Adapted from Dinner with Julie.
1/2 cup butter, soft
1/4 cup canola oil
1 3/4 cup sugar
1 tsp vanilla
2 1/4 cup all purpose flour
3/4 cup cocoa
1 1/8 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plus 2 tbsp sour cream
2 cups finely grated zucchini
3/4 cup chocolate chips
Preheat oven to 350º. Spray a Bundt pan with non-stick spray.
On high speed, beat the butter, oil, sugar and 2 tbsp sour cream for 2-3 minutes until thick and pale yellow. Add in vanilla and mix to combine.
In a separate bowl, stir together the flour, cocoa, baking powder, baking soda and salt.
On low speed, add about 1/2 of the dry mixture to the wet ingredients, then stir in the sour cream and mix to combine. Mix in the rest of the dry ingredients, scraping down the sides of the bowl. At this point the batter will be really thick, but adding the zucchini will thin it down a bit.
Stir in the zucchini and chocolate chips until well distributed. Bake for about an hour, until the top is springy and a toothpick comes out clean.
I was in a hurry to make this cake and had to get it out of the pan while it was still hot. To my surprise, not one crumb stuck to the Bundt pan. So whether you let it cool completely or turn it out while it’s still warm, you’ll have to experiment. It probably depends on your pan and how well you sprayed it.
*if you’d like to make this cake with eggs, replace the 2 tbsp of sour cream with two eggs. Add them at the same time as the vanilla. Reduce the baking powder to 1 tsp only.
DinnerVersions,
The more superheroes are lost in the centre of the Earth, the more of that cake there is for Le Clown.
Le Clown
That has GOT to be the fastest comment ever. Good to know you’re safely at your computer and not causing trouble out there at 11pm on a Friday night. Happy Friday the 13th!
Yum.
BTW, Le Clown has a tracking bot for blogs he likes. Thank GOD he doesn’t like mine. =p
What the heck is a tracking bot? I need a tutorial.
DinnerVersions,
I can’t remember last time I was out on a Friday night… It might have been 1942, or around there…
Le Clown
Stacie,
One could reply: Stop crying and write a better blog………… But it wouldn’t apply to you as you have a kick-ass one.
Le Clown
BTW, I have some sorghum flour I bought for a friend with celiac disease. Will be trying out a gluten-free version of this soon and will post for TRM.
DinnerVersions,
I am looking forward to reading about that!
Le Clown
This cake sounds delightful! Now I know what to do with all the zucchini.
Thanks MW. Zucchini and chocolate were made for each other.
Hi Lisa
Everything you have presented is just mouth-watering.
Great pictures, well composed and edited.
What camera are you using?
Keep up the good work.
Love,
Dad
Thanks Dad! I’m just using my iPhone…one day I’ll get a grown up camera but for now it does a pretty good job.
Oh, that looks lovely. And a little more decadent than my usual chocolate-zucchini cake. I think it’s time for an upgrade! Happy summer. 🙂
Happy summer to you too!
Looks yummy. Looking forward to the sorghum version too!
I was doing some reading about sorghum flour and I guess it gets a weird texture when baked and is best when combined with other gluten-free flours. Have you used it?
Sent from my iPad
Yummy! Perfect timing – I just realized my sour cream needs to be used up soon. I wonder if applesauce would work instead of zucchini, though. I’ve used up all the zucchini in my freezer & won’t have more from the garden for at least a month.
Applesauce would probably be good but I think I’d use one cup instead of two…you could also try finely diced spinach (or frozen chopped spinach).
Spinach sounds like a great idea – and I just happen to have some in my freezer that needs to be used up. Thanks!
Let me know how it turns out!