This is the best chocolate cake I’ve ever made! If you would rather top this cake with vanilla frosting, use the vanilla frosting included in my white cake recipe. Most happy to see UK grams listed in the instructions already. Pour batter evenly into cake pans. The cake batter will be slightly thick thanks to all of the zucchini! Make it today and snack on it for the next few days. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. See the recipe notes for directions. Your email address will not be published. Use your fingers or a bristle pastry brush to cover the entire surface of the inside of the pan. Hope it turns out. Made this cake for the first time— winner! Combine the wet and dry ingredients, then add the chocolate chips. This cake is amazing. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp. Instead of baking 2 cakes, I made a 9×9 and 12 cupcakes. In a large bowl, combine the cake mix, sour cream, oil, water, cinnamon, and eggs. Super good! Preheat the oven to 325°F (170°C). While the cake is cooling, make the chocolate glaze. 辸p8÷ÒEu?´¬\\§. Mix to combine and then stir in sour cream just until blended. Next mix in cocoa powder until evenly combined. cinnamon 1/4 tsp. How to make Sour Cream Chocolate Cake with Cake Mix. Chocolate Lover's Zucchini Cake - Hey all you chocolate lovers and chocoholics, this chocolate cake recipe is definitely a chocolate lover’s dream! Hi Sally! Just one question, how do you keep the chocolate morsels from sinking to the bottom? I’m sure first time zucchini users would appreciate this. Thank you Sally for another great recipe!! Grease two 9×2 inch cake pans. A mahoosive hit with my italian friends, family and neighbours who had never considered zucchini as a cake ingredient! Lightly grease and flour a 9x13 inch baking pan. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract until smooth. Loaded with chocolaty goodness and zucchini, this chocolate cake is heaven on a plate. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Mix in zucchini last. Your email address will not be published. cloves 2 c. shredded, unpeeled zucchini 1/2 c. buttermilk or sour milk 1/3 c. oil 3 eggs 1/2 c. chopped nuts 1/2 c. semi-sweet chocolate chips Heat oven to 350 degrees. Cut into 9-16 slices and serve. Mix it up mostly in one bowl, bake and make your frosting, then cover with chocolate … The cakes must be completely cool before frosting and assembling. We’re using my favorite chocolate buttercream recipe, but increasing the quantity. While the cake is cooling, make the chocolate frosting. I always use vegetable oil. I ended up baking the cake for close to 40 min (cupcakes were done by 20). About to make this today for a disbelieving partner. This recipe has saved me going bonkers with an overflow of zucchine. Next, grease the bundt pan well with oil or butter. Thank you so much! Hi..this is a wonderful recipe..l used organic coconut sugar instead of white granulated..and used 3/4 cup demera brown sugar.l used grapeseed oil..it all worked together super good..just a nice moist texture..will be making this often..thank you…. Not overly sweet and wonderfully chocolatey. And didnt know there was a tip section at the very bottom of the page. [ƒ Hi Erin, I’m so happy you enjoyed this cake! Keep your eye on it and use a toothpick to test for doneness. Fantastic! Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. I baked mine in a 9×13 pan and used a Cream Cheese frosting. It stays tender and moist from the zucchini, but we are also cake-in-the-fridge people so you can store it in there too. Pour the batter into the … Either way, it’s a sure winner. Thanks Sally! It’s my go to recipe now and I will be making it again and again! If it comes out clean, it is done. I used milk chocolate morsels (because that’s what my husband bought, smh) so I decided to cut down the white sugar by 1/2 cup. Thank you. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set. Add the zucchini and mix gently. Store. Then, mix together all of the ingredients; combine the sour cream, oil, and milk, beat in the eggs, then incorporate the cake mix and pudding mix. o 1/2 cup sour cream, at room temperature o Chocolate Glaze Preparation 1. Could I use some of my grated frozen zucchini for this cake? After one bite you’ll be convinced this is the best way to eat your veggies! It was a big hit! Let’s review: This chocolate zucchini cake comes together quickly and easily! If you’re one who believes veggies should have nothing to do with dessert, keep an open mind. After some experimentation with cakes, I found that oil creates the moistest cake texture. I made it into cupcakes and It was quiet a success. I also substituted avocado mayo for sour cream because we didn’t have any. Thaw, then squeeze out most of the excess liquid. I have now made this cake a number of times and we as a family adore it!! Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Excellent chocolate cake. Grease and flour a 9x13 inch baking pan. ... add. Preheat oven to 350 degrees F (175 degrees C). They couldn’t wait for the icing, but added ice cream! Stir in grated zucchini and chocolate chips. Feel free to add a scoop of vanilla ice cream or a dollop of homemade whipped cream to the top of your slice for an extra special treat! Did you know that cocoa powder can dry out baked goods much more than flour? Once you frost this zucchini cake with chocolate … Directions in the recipe notes. You can sprinkle with more chocolate chips for garnish, if desired. Would the time and temperature need to change? Chocolate Sour Cream Cake Preheat the oven to 350F degrees. So good! Pillsbury Plus devil's food cake mix 1 tsp. However, for my kids I substituted half the flour for ground rolled oats, decreased the sugar by 1 cup and increased the chocolate chips by 1/4 cup and omitted the frosting. Alternately add the dry mixture and the sour cream to the egg mixture, blend ing after each on low speed. See my recipe notes for details. Learn how your comment data is processed. Always the same great result, I would recommend ( and have done ) it over and over. Super moist and lasted for days on the counter. Super moist and rich with mega chocolate flavor. Today, we have a triple dose of chocolate in the form of luxuriously rich chocolate zucchini cake. Fold in the zucchini and 1/2 cup chocolate chips. Bake at 350 degrees F for well over the baking time the layers require. Add the cocoa and espresso powder, mixing until smooth. Deep, dark, luxuriously rich, crazy moist, and weirdly loaded with vegetables that you absolutely can’t taste. It tastes even better than it looks, I swear. Salt it lightly, tossing gently to mix. Required fields are marked *. Put the grated zucchini in a colander placed over a large bowl. DIRECTIONS. Preheat oven to 350°. Unfortunately I don’t like chocolate, but I made cupcakes for a family get together and everyone LOVED them! Pour into prepared pan. Stir in cake mix. I’ve been using your recipes for years!! Fold in pecans and chocolate chips. In this special FREE series, I reveal my most powerful SECRETS to great baking. Divide the batter between two 9-inch cake pans or you can make a quarter sheet cake using a 9×13 inch cake pan. Regardless of which you choose, you’ll have enough frosting to frost the entire layer cake AND a little leftover for some fun piping on top. Scrape the batter into the pan and smooth the top. 1. Add chocolate … Doesn’t taste very chocolatey, but the texture is good. Carrot cake, anyone?! It’s soft and loaded with chocolate chips. Thank you Sally! The cake was left looking like swiss cheese on one side. I was given fresh zucchini by my co-worker and wanted to bake a cake. ?©‹†Ò£eòÀð- ÑuRöÒ ÙGÙÉSvlšÐ²-O¬Û*ܩϟë“*s-»ÊøhTÙ@ó«LwL˜¡ThÂ(mîNÿü}£Ù|ÃÙÚÇVÀ~ZÆ5es=˜³%(~—Ÿc߸aØrL ]ÛvgU6Ño•À±Š*¾­‰>âŠçs$[÷G\dÜX&wã%E Cream first 4 ingredients together ... egg, vanilla, and sour milk, mixing until well blended. Notify me via e-mail if anyone answers my comment. 3. Frost with cream cheese icing. To test for doneness, insert a toothpick into the center of the cake. Each time we shared it with either family or friends, and each time we were asked for the recipe. Frosting the cake was difficult as it was so moist and soft even after refrigerating overnight. I don’t know what I did, this did not turn out at all. Made this just as written and it was wonderful. Hi Annie, Yes, you can use frozen zucchini. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. When I was scooping out the batter into the cupcake pan, I found much of the morsels left at the bottom of the bowl. Bake for around 25-32 minutes or until the cakes are baked through. Hi Mary, We haven’t tried this as a bundt cake but readers have had success. Let sit for 1 minute until it gets gloopy), substitute 1/3 cup vegan mayo for the sour cream. Let the cake cool completely. 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