Thursday, November 08, 2007

Marcy's Awesome Chocolate Zucchini Cake

Marcy's Awesome Chocolate Zucchini Cake
From A Passion for Baking

Hands-on time: 30 minutes
Baking time: 1 hour (or until the top bounces back when gently pressed with your fingertips)

Makes 12 -14 servings

½ cup unsalted butter, softened
½ cup vegetable oil
2 cups sugar
4 large eggs at room temperature
3 oz/85 g semi sweet chocolate melted and cooled before adding to the batter
zest of a small orange
2 tsp pure vanilla extract
½ cup milk
2 cups zucchini, shredded
2½ cups all purpose flour
2½ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon

Chocolate orange glaze:
3 oz/85 g semisweet chocolate, melted
1-2 tbsp unsalted butter
¼ tsp orange extract

Finishing touches:
Cocoa powder
Confectioner’s sugar for dusting

1. Preheat the oven to 350°F/180°C and lightly grease a 12 cup bundt pan or 10” angel food cake pan with shortening. (I used my Kaiser spring form pan with fluted tube bottom). Place it on a lipped baking sheet lined with parchment paper (even the best pan can leak).

2. In medium sized bowl, combine the flour, baking powder, baking soda, salt and cinnamon and set aside.

3. In a large mixer bowl, cream the butter and oil with the sugar until well blended. It should look smooth, fluffy and light in color. Add the eggs one at a time and then the cooled, melted chocolate, vanilla, orange zest and milk. (I actually forgot the milk and only realized it as I was about to stick the cake in the oven. I just held my breath and…lucky me, it still was moist and delicious, but next time I won’t forget.)

4. Stir in the shredded zucchini, then fold in the flour mixture and blend until it is thoroughly combined. Spoon the batter into the prepared pan and place in the center of the oven on the lined baking sheet.

5. Bake for about one hour or until the cake springs back when gently pressed with your fingertips. Let the cake cool on a cake rack in the pan for 15 minutes and then invert over your serving plate.

6. For the glaze: In a small saucepan, melt the chocolate and butter over medium low heat. Do not rush the melting or it will just taste burnt. Add the orange extract and stir. Pour the glaze over the top of the cake.

Marcy also suggests using your favorite frosting or simply dust the top with powdered cocoa or confectioner’s sugar.

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