Go Back
Print

Chocolate Fudge Cake

Course Dessert
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 9x13-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.