- 8
Ingredients
- Cake:
- 4 ounces unsweetened baking chocolate
- 1/2 cup canola oil
- 2 cups sifted all purpose unbleached flour
- 1/3 cup unsweetened cocoa
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 2 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/3 cup buttermilk
- 3 cups grated zucchini or summer squash
- Chocolate frosting:
- 3 ounces unsweetened chocolate, coarsely chopped
- 3 tablespoons unsalted butter
- 1/4 cup coffee, cream or milk
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar or more to thicken
Preparation
Step 1
Cake:
Preheat oven to 350 degrees.
Grease and flour two 9 inch cake pans.
Combine the chocolate and oil, melt the mixture in a sauce pan over low heat or in a microwave set at a low power.
Sift together the flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Cream butter and sugar in a large bowl until light.
Add eggs, one at a time, beating well after each addition.
Beat in the vanilla and chocolate mixture.
Add flour mixture and buttermilk.
Beat just until combined.
Fold in zucchini.
Divide batter evenly between the cake pans.
Bake for 40 minutes or until a tester inserted into the center comes out clean.
Cool cakes in pans for about 10 minutes.
Turn cakes onto wire racks, remove from pans.
Cool completely.
Frosting:
Melt chocolate and butter in a small sauce pan over low heat or in microwave at low setting.
Stir in the coffee and vanilla.
In a large mixing bowl beat sugar into the chocolate mixture.
Beat to a spreadable consistency.
Add more sugar thicken or more coffee to thin.
Spread frosting between layers and over sides and top of cake.