Zucchini Chocolate Delight Cake
Indulge in the Zucchini Chocolate Delight Cake, a moist and rich dessert inspired by Alison & Simon Holst's renowned 'Meals without Meat.' This creative twist on the classic chocolate cake incorporates grated zucchini, adding moisture and a subtle earthiness that beautifully complements the decadent chocolate. Ideal for gatherings, this cake will convince even the staunchest skeptics that vegetables can star in desserts. Perfect for satisfying sweet cravings with a touch of wholesome goodness.
12
Servings
N/A
Calories
14
Ingredients
Ingredients
butter
125 g (softened)
brown sugar
1 cup (packed)
white sugar
1/2 cup
eggs
3 (large)
flour
2 1/2 cups (all-purpose)
vanilla extract
1 teaspoon
plain yogurt
1/2 cup
cocoa powder
1/4 cup
baking soda
2 teaspoons
ground cinnamon
1 teaspoon
mixed spice
1/2 teaspoon
salt
1/2 teaspoon
courgettes
350 g (grated)
chocolate pieces
1/2 cup (chopped)
Instructions
1
Preheat your oven to 170°C (340°F). Prepare a 25 cm (10-inch) square cake tin by lining it with baking paper, ensuring some overhang for easy removal after baking.
2
In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until the mixture becomes light and creamy. This usually takes about 3-4 minutes.
3
Incorporate the eggs one at a time, beating well after each addition. Add a spoonful of the flour along with the eggs to prevent the mixture from curdling.
4
Mix in the vanilla extract and plain yogurt until the wet ingredients are well combined and the mixture appears smooth.
5
In a separate bowl, sift together the flour, cocoa powder, baking soda, ground cinnamon, mixed spice, and salt.
6
Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
7
Gently fold in the grated courgettes until they are evenly distributed throughout the batter.
8
Pour the batter into the prepared cake tin, smoothing the top with a spatula. Optionally, sprinkle the chopped chocolate pieces over the surface for an extra indulgence.
9
Bake in the preheated oven for about 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
10
Allow the cake to cool in the tin for about 10 minutes, then remove it using the baking paper overhang and transfer to a wire rack to cool completely before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main secret ingredient in the Zucchini Chocolate Delight Cake?
The secret ingredient is 350g of grated zucchini (courgettes), which provides moisture and a subtle earthiness without making the cake taste like vegetables.
How many people does this zucchini chocolate cake serve?
This recipe is designed to yield approximately 12 servings.
At what temperature should I preheat my oven?
You should preheat your oven to 170°C (340°F) before baking.
What size cake tin is recommended for this recipe?
A 25 cm (10-inch) square cake tin is ideal for this recipe.
How long does the Zucchini Chocolate Delight Cake need to bake?
The cake typically takes about 45 minutes to bake, or until a skewer inserted into the center comes out clean.
Who inspired this specific recipe?
This recipe is inspired by Alison & Simon Holst's renowned cookbook 'Meals without Meat'.
Do I need to peel the zucchini before grating?
The recipe calls for grated courgettes; peeling is usually not necessary as the skin is thin and blends into the dark chocolate batter.
Can I use Greek yogurt instead of plain yogurt?
Yes, plain yogurt is called for, but Greek yogurt can be used as a substitute for a similar moisture level.
How long should I cream the butter and sugar?
You should beat the softened butter and sugars together for about 3-4 minutes until the mixture is light and creamy.
Why is a spoonful of flour added with the eggs?
Adding a spoonful of flour while beating in the eggs helps prevent the butter and sugar mixture from curdling.
What spices are used to flavor this cake?
The cake is flavored with ground cinnamon and mixed spice for a warm, aromatic profile.
What type of flour is best for this recipe?
The recipe specifies using 2 1/2 cups of all-purpose (plain) flour.
Are the chocolate pieces on top mandatory?
No, sprinkling chopped chocolate pieces over the surface is an optional step for extra indulgence.
How long should the cake cool before removing it from the tin?
Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack.
What is the best way to line the cake tin?
Line the tin with baking paper, ensuring there is some overhang to make it easier to lift the cake out after baking.
Does the cake contain any salt?
Yes, the recipe includes 1/2 teaspoon of salt to balance the sweetness.
Can I use granulated sugar instead of brown sugar?
The recipe uses a combination of 1 cup brown sugar and 1/2 cup white sugar; using only white sugar may result in a slightly less moist texture.
Is this cake suitable for vegetarians?
Yes, this cake is vegetarian-friendly, following the 'Meals without Meat' inspiration.
What leavening agent is used in this cake?
Two teaspoons of baking soda are used to help the cake rise.
What is the texture of the Zucchini Chocolate Delight Cake?
It is described as a moist and rich dessert with a dense, decadent crumb.
How much cocoa powder is required?
The recipe calls for 1/4 cup of cocoa powder.
Can I substitute the butter with oil?
The recipe specifically calls for 125g of softened butter for its creamy texture and flavor.
What should the consistency of the batter be before adding zucchini?
The batter should be smooth and the dry ingredients should be just combined before folding in the courgettes.
Should I squeeze the water out of the grated zucchini?
The recipe does not specify squeezing; the moisture from the zucchini is essential to the cake's final texture.
What kind of vanilla should I use?
One teaspoon of vanilla extract is recommended for the best flavor.
Is there a specific way to mix the dry ingredients?
You should sift together the flour, cocoa, baking soda, spices, and salt in a separate bowl before adding them to the wet ingredients.
How do I avoid overmixing the batter?
Gradually fold the dry ingredients into the wet mixture with a spatula until they are just combined.
What is the purpose of the yogurt in this recipe?
Yogurt adds acidity to react with the baking soda and contributes to the cake's signature moisture.
Can I make this into cupcakes instead?
While designed as a square cake, the batter could be used for cupcakes, though baking time would need to be reduced significantly.
How should I store the Zucchini Chocolate Delight Cake?
Because of its high moisture content, it should be stored in an airtight container at room temperature for a couple of days or refrigerated for longer freshness.