Chocolate & Zucchini Bundt Cake

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Chocolate & Zucchini Bundt Cake
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Makes: 1 servings adjust
"When I am in the mood for a rich chocolate cake in the middle of August, this is always the recipe I turn to. It contains all the elements of perfect chocolate cake, the sour cream keeps it deliciously moist with a tender crumb, and the Dutch cocoa powder gives it a true deep chocolate flavor. To some the addition of zucchini seems strange, but it actually makes perfect sense. The shredded vegetable gives the cake additional moisture and tempers the sweetness of the sugar." - Kelsey B., The Naptime Chef

Directions

Ingredients

  • 1 1⁄2 sticks Unsalted Butter, room temperature
  • All-Purpose Flour

Step 1

Preheat oven to 350. Butter and flour a 10-inch bundt pan.

Ingredients

  • 1 1⁄2 cups Cocoa Powder
  • 2 1⁄2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda

Step 2

In a bowl mix flour, cocoa, baking powder, baking soda and salt. Set aside.

Ingredients

  • 1 1⁄2 cups Granulated Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Instant Espresso Coffee, dissolved in 1 tbs Hot Water
  • 1⁄2 cup Sour Cream
  • 2 cups Zucchini, peeled, ends trimmed, and then grated

Step 3

In stand mixer, or a mixing bowl with a handheld mixer, cream together butter and sugars until light and fluffy. Add eggs, one at a time, and mix to combine. Add espresso, vanilla, sour cream and zucchini and mix on low until completely combined.
 

Step 4

Working carefully with mixer on low, add dry ingredients until everything is completely combined.

Ingredients

  • 1 cup Semi-Sweet Chocolate Chips
  • 1 teaspoon Sugar

Step 5

Toss chocolate chips with a teaspoon of sugar and stir into the batter with a wooden spoon.
 

Step 6

Pour batter in prepared pan and bake for 50-55 minutes, or until a cake tester comes out clean.

Ingredients

  • Confectioner's (Icing) Sugar, for dusting

Step 7

Allow cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and allow to cool completely. Once cake is room temperature dust it with confectioner sugar and serve.
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