Chocolate Zucchini Cake with Sweet Potato Frosting

By tammy1365

Ingredients

• School Party Sheet Cake Recipe
• r kids' classmates—and teachers—are smitten.
• Recipe created by Genevieve Ko
• chocolate succhini cake with sweet potato frosting
• Photo: Linda Xiao
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• 1 13") (9" X 13") cake
• Ingredients
• Chocolate Zucchini Cake
• Nonstick cooking spray
• 1 1 4 pound (about 4 small) zucchini, trimmed
• 2 1/2 2 1/2 1/2 cups white whole wheat flour
• 1/2 1/2 1/2 cup unsweetened cocoa powder
• 1 1 1 tsp. cinnamon
• 1 1 1 tsp. baking soda
• 1 1 1 tsp. baking powder
• 1/2 1/2 1/2 tsp. salt
• 1 1/2 1 1/2 1/2 cups sugar
• 1 1 1 cup buttermilk, at room temperature
• 1/2 1/2 1/2 cup grapeseed or other neutral oil
• 3 3 3 large eggs, at room temperature
• 1 1 1 tsp. pure vanilla extract
• 1 1 1 cup semisweet chocolate chips
• Sweet Potato Frosting
• 1 1 can 1 (15-ounce) can pure sweet potato puree
• 10 10 to 60 2/3 or bittersweet chocolate (55 to 60 percent cacao), finely chopped (1 2/3 cups)

Details

Adapted from oprah.com

Preparation

Step 1

To make cake: Position a rack in the center of oven and preheat to 325°. Coat a 9"x 13" cake pan or dish with cooking spray. If using a metal pan, line bottom and sides with foil or parchment paper and spray again.

Set a box grater on paper towels and grate zucchini on large holes. Spread grated zucchini on paper towels, top with more paper towels, and press gently to remove excess moisture.

In a large bowl, sift flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. In a medium bowl, whisk sugar, buttermilk, oil, eggs, and vanilla until very smooth. Make a well in dry ingredients and pour in wet ingredients. Whisk, gradually drawing in dry ingredients, until smooth. Using a silicone spatula, fold in zucchini and chocolate chips until evenly incorporated. Spread batter in an even layer in prepared pan.

Bake cake until a toothpick inserted in the center comes out clean and cake top springs back slightly when pressed with a fingertip, 45 to 50 minutes. Let cool completely in pan on a rack.

Meanwhile, make frosting: In a large saucepan, bring sweet potato puree to a simmer over medium heat, stirring frequently. Remove from heat and add chocolate. Stir until smooth. Cool, stirring occasionally, until mixture is at room temperature; it should form soft peaks but not be stiff. Spread frosting over cooled cake. Serve immediately or store in refrigerator, covered, up to 3 days.