Cocoa Zucchini Cake

The boys are away on an overnighter at their day camp, and despite a few nerves on Jackson's part, they were mostly excited. One of his ten-year-old goals for this summer is to be braver, and this sleepaway from home is the first step towards developing a little security in having some separation between the two of us.

To ensure he doesn't miss home too much, I tucked a slice of this dark and decadent cocoa zucchini cake into the lunchboxes this morning. The recipe was adapted from The Farm, very probably the best cookbook to cross my desk this year. I've flipped through the pages several times, and practically memorized the titles of most of the recipes, simply because I want to make them all. They are reminiscent of old-fashioned simple cooking, requiring only the things that you're almost always likely to have on hand, without a trip to a specialty store or executive supermarket. 

Inspired by the blooming zucchini plant at the back of my garden, I assembled the cocoa zucchini cake, dogeared midway through the pages of this book, for the kids. I made a few changes to the original recipe, only because I firmly believe that using coffee in a cake, which also calls for cocoa, often results in a perfect flavour pairing. The "whipped cream" frosting was formed from a technique I've been meaning to try, and the results of both literally left us licking our plates.

Cocoa Zucchini Cake with "Whipped Cream" Frosting

Adapted from The Farm

This recipe makes one 9" cake. There is no need for two layers, but if you prefer the look of it, feel free to slice this cake in half though the middle. Keep in mind that you will need to double the frosting if you choose to make a multi-layer cake. 

For the cake:

• 2 cups all-purpose flour
• 3/4 cup cocoa powder, plus extra for dusting
• 1 tsp. salt
• 1 1/4 tsp. baking soda
• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 cup coffee (hot or cold)
• 1 1/2 cups grated zucchini

For the icing:

• 1 cup milk
• 2 1/2 Tbsp. flour
• 1 cup butter, room temperature
• 1 cup sugar
• 1 tsp. vanilla

Preheat the oven to 350 degrees and butter a 9" cake pan, dusting the insides lightly with cocoa powder.

In a medium mixing bowl, whisk together the flour, cocoa, salt and baking soda. Set aside. 

Using an electric mixer beat together the butter and sugar until fluffy, about 4 minutes. Add the eggs and vanilla, and mix well. Add half of the flour mixture, the coffee, the remaining flour mixture and the zucchini, stirring after each addition until just combined.

Pour the batter into the prepared cake pan and bake for 1 - 1 1/4 hours, or until a wooden toothpick inserted into the centre of the cake comes out clean. Cool the cake for 10 minutes in the pan, then transfer it to a cooling rack and allow it to rest for 1 hour.

To make the frosting, whisk the milk and flour in a small saucepan and bring it to a boil. Remove it from the heat and allow it to cool until room temperature. Cover the surface of the milk with plastic wrap to prevent a skin from forming. 

Beat the butter and sugar together until pale and fluffy.  Add the milk mixture and mix on medium-high for 4 minutes or until the frosting looks like whipped cream. Add the vanilla and stir. 

Spread the icing evenly over the cake and dust with cocoa powder, if desired. 

 

Comments

[Cameron]

Jan, love your blog! I have a nursing baby and am skipping all caffeine (well, except in chocolate!) and wonder what you'd sub in for the coffee? Water? Thanks...can't wait to try this cake!

[Jan Scott]

Thanks, Cameron! Yes...definitely use water...thats what the original recipe called for. :)

[Paula]

I hope both the boys enjoy their night at camp. I bet that cake was the first thing eaten out of their lunch boxes. Looks delicious :)

[Party bags Uk]

This post made my mouth water! now i'm craving cupcakes for breakfast! *drool* i cannot wait to try out some of these, and hopefully mess up a few so i can't give them away and get to keep them all to myself :D

[e55.fr]

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