Chocolate Fudge Cake
Servings 12
Ingredients
- 2 cups 250g all-purpose flour (spooned & leveled)
- 3/4 cup 62g unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1/2 teaspoon salt
- 1 cup 240ml canola or vegetable oil
- 1 cup 200g granulated sugar
- 3/4 cup 150g packed light or dark brown sugar
- 4 large eggs at room temperature
- 1/3 cup 80g sour cream or plain yogurt, at room temperature
- 2 teaspoons vanilla extract
- 3 cups about 360g shredded zucchini (lightly blotted; about 2 medium zucchinis)
- 1 cup 180g semi-sweet chocolate chips
- Chocolate frosting or vanilla frosting
Instructions
Preheat and Prepare:
- Preheat oven to 350°F (175°C).
- Grease two 9-inch round cake pans, line with parchment paper, and grease the parchment. This helps the cakes come out easily.
Make the Cake:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt.
- In another large bowl, using a handheld or stand mixer, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and shredded zucchini until well combined.
- Gradually mix the dry ingredients into the wet ingredients until fully combined. Stir in the chocolate chips. The batter will be slightly thick.
- Divide the batter evenly between the cake pans.
Bake:
- Bake for 25-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely in the pans on a wire rack before frosting.
Assemble and Frost:
- Once cooled, slice a thin layer off the tops of the cakes to create a flat surface.
- Place one cake layer on a serving plate. Spread frosting evenly over the top.
- Top with the second layer and spread the remaining frosting over the top and sides. Decorate with chocolate sprinkles or mini chocolate chips if you like.
Serve:
- Slice and serve your delicious chocolate zucchini cake.
Storage:
- Store leftover cake at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead: You can prepare the cake and frosting a day in advance. Store the cake at room temperature, covered. Keep the frosting in the fridge and bring to room temperature before using.
- Freezing: Frosted or unfrosted cakes can be frozen for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
- Zucchini Prep: Lightly blot the shredded zucchini with a towel before adding it to the wet ingredients.
- Alternate Baking: For a sheet cake, use a 9×13-inch pan and bake at 350°F for about 45 minutes. For cupcakes, bake 24-30 cupcakes at the same temperature for 18-22 minutes.