Tuesday, June 23, 2009

Rich Moist Zucchini Chocolate Cake

The Cake
2 cups all-purpose flour
1/2 cup Cocoa powder
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/4 cup Canola oil
1/4 cup Unsweetened applesauce
1/2 cup Granulated sugar
1/2 cup Light brown sugar
1 teaspoon Vanilla Extract
1 teaspoon Instant coffee powder
3 eggs
1/4 cup Milk
2 cups Zucchini, grated then chopped slightly

The Topping
3 tablespoons Light brown sugar
1/2 cup Pistachios, toasted and chopped

The Procedure
  1. Preheat oven to 360F/180c for 15 minutes.
  2. Grease and flour a 9 inch spring-form pan. You can use cocoa instead of flour.
  3. In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.
  4. In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture in medium speed for 3-5 minutes.
  5. Add the eggs in 3 additions beating it after every addition. Now also add the milk and beat until well combined.
  6. Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in low speed. Combine well the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.
  7. Pour the batter in the prepared cake pan and smooth it out using a spatula. While using a spring-form pan it’s advisable to place the pan on a baking sheet, so that the batter or baked cake does not fall down if the pan is not locked properly.
  8. Prepare the topping by mixing the brown sugar and pistachios. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes. Mine was done in 45 minutes.

1 comment:

  1. Looks delicious! I wonder how it would turn out with some whole wheat flour? I think I'll give it a try. Also - I love the use of coffee... brings out the rich flavor of the chocolate!