Hi Sheena, We are so happy that this recipe was such a hit with your friends and family! Can you just look at how rich and moist this cake is? Super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge frosting. Could it be baked in a glass 9×13? To test for doneness, insert a toothpick into the center of the cake. It was a big hit! Mix to combine and then stir in sour cream just until blended. I’ve made this twice in the last week, once for my coworkers & once for my kids & it was a hit! This recipe has saved me going bonkers with an overflow of zucchine. Add in vanilla, baking soda, baking powder, salt and eggs and continue mixing until smooth and combined, scraping sides as needed. 3. I’ve made this cake three times since July. Frost with cream cheese icing. Made with three cups of shredded zucchini (you can’t taste it! Would be great if that was mentioned right in the recipe. We’ll see how it turns out. 1 cup sour cream 1 cake mix (chocolate fudge, with pudding in the mix, about 15.25 ounces) Optional: 1/2 teaspoon cinnamon (ground) 1 medium zucchini (shredded, about 1 1/2 cups shredded) 1 cup chocolate chips (semisweet) 1 cup pecans (chopped, or walnuts) For the Chocolate Glaze: 2 ounces unsweetened chocolate 2 tablespoons butter Sift cake mix into a small bowl and set aside. Fold in pecans and chocolate chips. See my recipe notes for details. Grease two 9×2 inch cake pans. It stays tender and moist from the zucchini, but we are also cake-in-the-fridge people so you can store it in there too. Required fields are marked *. Carrot cake, anyone?! I added some chopped pecans to the batter and a teaspoon of instant coffee to the frosting. I’ve been using your recipes for years!! Most happy to see UK grams listed in the instructions already. Fold in the zucchini and chocolate chips. I love this cake but I can’t quite give it 5 stars as I made a couple of modifications. (Make sure they’re at least 2 inches high, deep dish style.) Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days. The great thing that it was loaded with zucchini which my picky kids usually wouldn’t touch, yet they ate all of it.thank you Sally! We’re using my favorite chocolate buttercream recipe, but increasing the quantity. 3. ... add. Salt it lightly, tossing gently to mix. Preheat oven to 350°F (177°C). Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set. Step 3 Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Chocolate Sour Cream Cake Preheat the oven to 350F degrees. Super moist and rich with mega chocolate flavor. About to make this today for a disbelieving partner. I used a paleo ganache instead of the frosting as also very simple and easier to just pour and chill – coconut milk, chocolate and a pinch of salt! Could I use some of my grated frozen zucchini for this cake? If you love chocolate zucchini cake but feel like you don’t have the time for all of the steps that it takes to bake it from scratch the old-fashioned way, then this 3 Ingredient Chocolate Zucchini Cake is for you! In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Hi Mary, We haven’t tried this as a bundt cake but readers have had success. Chocolate Zucchini Cake This Heart of Mine. Make it today and snack on it for the next few days. Decorate however you’d like! This made delicious cupcakes and my zucchini hating husband had NO idea it was in there! Loaded with chocolaty goodness and zucchini, this chocolate cake is heaven on a plate. Super moist and lasted for days on the counter. In this special FREE series, I reveal my most powerful SECRETS to great baking. There were still morsels left in the cake but not a lot. A mahoosive hit with my italian friends, family and neighbours who had never considered zucchini as a cake ingredient! I will definitely make them again… they were super moist and no one noticed the zucchini! B ake for 60 to 70 minutes (for 9-inch pan, or 40 minutes for 9x13-inch pan), until a tester inserted into the center of the cake … In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth, about 1 minute. Keep your eye on it and use a toothpick to test for doneness. Just one question, how do you keep the chocolate morsels from sinking to the bottom? I’m sure first time zucchini users would appreciate this. Cut into 9-16 slices and serve. They couldn’t wait for the icing, but added ice cream! Grease and flour a 9x13 inch baking pan. I baked mine in a 9×13 pan and used a Cream Cheese frosting. Simply whisk the dry ingredients in one bowl and beat the wet ingredients together in another bowl. Let the cake cool completely. I was wondering if you offer nutrition information for your recipes? Step 2 In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and … This cake is amazing. Bake the chocolate zucchini cake with chocolate chips for 35-40 minutes if using a cake … I also substituted avocado mayo for sour cream because we didn’t have any. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Will definitely make it again. We’re topping and filling this chocolate zucchini cake with smooth, silky, and creamy chocolate buttercream. Mine is in the oven right now. This site uses Akismet to reduce spam. I used milk chocolate morsels (because that’s what my husband bought, smh) so I decided to cut down the white sugar by 1/2 cup. You’ll love my zucchini oatmeal chocolate chip cookies, too. I used Ateco #30 tip for the piping. The cakes must be completely cool before frosting and assembling. Pour batter evenly into cake pans. Deep, dark, luxuriously rich, crazy moist, and weirdly loaded with vegetables that you absolutely can’t taste. 5. Super good! So good! We do this for my regular chocolate cake, too. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract until smooth. I didnt get any liquid out of the zucchini. Directions in the recipe notes. my kids and I just LOVE this cake! Fantastic! cloves 2 c. shredded, unpeeled zucchini 1/2 c. buttermilk or sour milk 1/3 c. oil 3 eggs 1/2 c. chopped nuts 1/2 c. semi-sweet chocolate chips Heat oven to 350 degrees. Next, grease the bundt pan well with oil or butter. In bowl of stand mixer beat butter, vegetable oil and sugar together until smooth. This decadent cake is made with fresh summer zucchini and pantry basics. Scrape the batter into the pan and smooth the top. Cream first 4 ingredients together ... egg, vanilla, and sour milk, mixing until well blended. I have made it gluten free a few times but not sure how to make it diabetic friendly. There are so many different recipes you can use; sour cream will add flavor, moisture, and texture to just about any kind of cake. I have now made this cake a number of times and we as a family adore it!! If you’re one who believes veggies should have nothing to do with dessert, keep an open mind. This is the perfect weekend cake! Regardless of which you choose, you’ll have enough frosting to frost the entire layer cake AND a little leftover for some fun piping on top. Butter a 9x9-inch cake pan. It’s soft and loaded with chocolate chips. Add chocolate … Use your fingers or a bristle pastry brush to cover the entire surface of the inside of the pan. Last question is how diabetic friendly is it? Lightly grease and flour a 9x13 inch baking pan. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Combine the wet and dry ingredients, then add the chocolate chips. Not overly sweet and wonderfully chocolatey. Fold in the grated, and drained, zucchini and 1/2 cup chocolate chips. Never baked with zucchini before. PLEASE SEE MY. Pour the batter into the … Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Feel free to add a scoop of vanilla ice cream or a dollop of homemade whipped cream to the top of your slice for an extra special treat! While the cake is cooling, make the chocolate frosting. Made this just as written and it was wonderful. Hi Erin, I’m so happy you enjoyed this cake! 2. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. I made it into cupcakes and It was quiet a success. Instead of baking 2 cakes, I made a 9×9 and 12 cupcakes. Learn how your comment data is processed. Preheat oven to 350°. I’m Sally, a cookbook author, photographer, and blogger. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Either way, it’s a sure winner. The real secret behind it are the hidden vegetables inside. CHOCOLATE ZUCCHINI CAKE 1 pkg. And didnt know there was a tip section at the very bottom of the page. Dairy-free/vegan zucchini cake: substitute two flax eggs (mix 1 Tbsp ground flaxseed with 3 Tbsp hot water. Notify me via e-mail if anyone answers my comment. Your email address will not be published. Mix in zucchini last. They couldn’t get enough! ), this is the most decadent way to eat your greens. The first week of every November is all about Thanksgiving Pies. No, you can’t taste the zucchini. The cake was left looking like swiss cheese on one side. See the recipe notes for directions. Add the cocoa and espresso powder, mixing until smooth. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Did muffin tins and it made 29 muffins, cooking for ONLY 19 MINUTES, so be sure to keep an eye on these smaller quantities, and check with a toothpick as instructed. 辸p8÷ÒEu?´¬\\§. The cake batter will be slightly thick thanks to all of the zucchini! Sour cream is also a game changer in this chocolate zucchini cake as it adds the right amount of fat to keep it extra tender. As a new follower to your site, I looked up this recipe. DIRECTIONS. Chocolate Sour Cream Cake (Doctored Cake Mix) | My Cake School If you would rather top this cake with vanilla frosting, use the vanilla frosting included in my white cake recipe. Hope it turns out. Chocolate Lover's Zucchini Cake - Hey all you chocolate lovers and chocoholics, this chocolate cake recipe is definitely a chocolate lover’s dream! In a large bowl, combine the cake mix, sour cream, oil, water, cinnamon, and eggs. I just won best dessert at a Zucchini Festival with this recipe. Alternately add the dry mixture and the sour cream to the egg mixture, blend ing after each on low speed. If you try anything let us know how it goes! So moist, so delicious and an easy chocolate cake recipe the whole family will love. Thank you Sally for another great recipe!! Add the zucchini and mix gently. First, preheat the oven to 325°F. You could frost it, certainly, or just dust it with powdered sugar! Then, mix together all of the ingredients; combine the sour cream, oil, and milk, beat in the eggs, then incorporate the cake mix and pudding mix. My husband and I agree that this is the best chocolate cake we’ve ever eaten, zucchini or no zucchini. This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables! I always use vegetable oil. Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes. I actually set out to make a sour cream brownie, but it was much more cake than brownie…albeit, still delicious. Texture is fantastic (I prefer denser cakes over really airy ones). Not too sweet, lusciously chocolatey, and moist! Mix it up mostly in one bowl, bake and make your frosting, then cover with chocolate … Yes, it’s unbelievably delicious and I’m showing you exactly how to make it! It tastes even better than it looks, I swear. Stir in cake mix. Taking on vacation with us. To compensate for this, we ensure there’s plenty of added moisture in the cake batter. cinnamon 1/4 tsp. Baking the cake at this temperature prevents the crust from being dry and ensures that the whole cake bakes at the same rate. Set aside for 30 minutes to drain. Set aside. Today, we have a triple dose of chocolate in the form of luxuriously rich chocolate zucchini cake. And when I popped my cake out of the pan, the morsels at the bottom were actually left sticking to the pan. Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. This is the best chocolate cake I’ve ever made! Unfortunately I don’t like chocolate, but I made cupcakes for a family get together and everyone LOVED them! Spoon the batter into the prepared pan. Divide the batter between two 9-inch cake pans or you can make a quarter sheet cake using a 9×13 inch cake pan. Thanks Sally! Thaw, then squeeze out most of the excess liquid. I’ve made it twice and savored every bite! ?©‹†Ò£eòÀð- ÑuRöÒ ÙGÙÉSvlšÐ²-O¬Û*ܩϟë“*s-»ÊøhTÙ@ó«LwL˜¡ThÂ(mîNÿü}£Ù|ÃÙÚÇVÀ~ZÆ5es=˜³%(~—Ÿc߸aØrL ]ÛvgU6Ño•À±Š*¾­‰>âŠçs$[÷G\dÜX&wã%E Each time we shared it with either family or friends, and each time we were asked for the recipe. I think this chocolate zucchini cake recipe is best served slightly cold. However, for my kids I substituted half the flour for ground rolled oats, decreased the sugar by 1 cup and increased the chocolate chips by 1/4 cup and omitted the frosting. Your email address will not be published. Doesn’t taste very chocolatey, but the texture is good. I came up with this zucchini cake … If it comes out clean, it is done. æsû°„s›cÎC‚+´B›Œ]õõ³N c°ýš³ý7ºÉُV8fºHycÝ~÷ˆ)ì% ÌNbv I didn’t mind too much though as we love frosting. Thanks again Sally! Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean. Quick and easy to make with a moist deep chocolate taste. Thank you. 1. Grab a cookie, take a seat, and have fun exploring! Next time I will have the icing made first so I can add it before they eat it all! After some experimentation with cakes, I found that oil creates the moistest cake texture. Add in sour cream alternately with the flour, mixing after each addition until smooth. 6. Chocolate Zucchini Bundt Cake With Sour Cream by Abah Sidiq Posted on August 7, 2020 Chocolate zucchini cake oh so delicioso double chocolate zucchini bread daisy zucchini bundt cake with sour cream chocolate zucchini bread with cream chocolate zucchini bread the recipe With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Spoon into greased and ... sprinkle top of cake with chocolate … Hi Gayle, we haven’t tested this recipe with gluten free flour. Put the grated zucchini in a colander placed over a large bowl. 350 degrees oven for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). o 1/2 cup sour cream, at room temperature o Chocolate Glaze Preparation 1. Thank you Sally! While the cake is cooling, make the chocolate glaze. Bake for around 25-32 minutes or until the cakes are baked through. Pour into prepared pan. When I was scooping out the batter into the cupcake pan, I found much of the morsels left at the bottom of the bowl. Made this cake for the first time— winner! I think maybe the mayo or the difference in baking proportions may have affected the baking time. It’s my go to recipe now and I will be making it again and again! Bake at 350 degrees F for well over the baking time the layers require. Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist. Thank you so much! Would the time and temperature need to change? Fold in the zucchini and 1/2 cup chocolate chips. Add zucchini until just combined. I was given fresh zucchini by my co-worker and wanted to bake a cake. No, you can’t see the zucchini. The Best Sugar Free Chocolate Zucchini Cake Recipes on Yummly ... espresso, butter, large eggs, sour cream, sugar, baking powder and 14 more. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating … Sour cream can be added to cake recipes to add fat with its creaminess, to add moisture, to activate baking soda so that the cake rises, and to control browning of the cake. This is a fabulous recipe! This quick and easy recipe to make a delicious chocolate zucchini cake with cake mix will become an instant summertime classic in your home! 4†î¸ŽTr79Äh+Ñà)8jÊÐw'Š®ÀàÕLÎ+îèÀv‘Sqç Hi..this is a wonderful recipe..l used organic coconut sugar instead of white granulated..and used 3/4 cup demera brown sugar.l used grapeseed oil..it all worked together super good..just a nice moist texture..will be making this often..thank you…. Let’s review: This chocolate zucchini cake comes together quickly and easily! Next mix in cocoa powder until evenly combined. Store. 4. After one bite you’ll be convinced this is the best way to eat your veggies! Hi Sally! Stir in grated zucchini and chocolate chips. Excellent chocolate cake. Pillsbury Plus devil's food cake mix 1 tsp. [ƒ Combine the heavy cream and sugar in a small … Allow cakes to cool completely in the pans set on a wire rack. How to make Sour Cream Chocolate Cake with Cake Mix. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp. Preheat the oven to 325°F (170°C). Be sure to get in all those nooks and crannies and the tube as well! Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Always the same great result, I would recommend ( and have done ) it over and over. Add eggs, 1 at a time, beating just until blended after each addition. A zucchini-laced cake packed with chocolate goodness and topped with a fluffy sour cream frosting. sugar, buttermilk, flour, cinnamon, eggs, zucchini, ground cloves and 8 more. Yes it can, Rachel! (I like my own buttercream frosting better than yours though- sorry!). We haven’t tested it with any sugar substitutes but let us know if you try. Did you know that cocoa powder can dry out baked goods much more than flour? Beat until well blended, about two minutes. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini … While unidentifiable back in 2009, it is actually a Sour Cream Chocolate Cake. Frosting the cake was difficult as it was so moist and soft even after refrigerating overnight. Hi Annie, Yes, you can use frozen zucchini. I ended up baking the cake for close to 40 min (cupcakes were done by 20). 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Do you keep the chocolate chips best chocolate cake i ’ m so happy that this is most... Pastry brush to cover the entire surface of the pan, the morsels at the bottom actually. Cookies, too moist, so delicious and an easy chocolate cake i ’ chocolate zucchini cake with cake mix and sour cream...