Hi
This
is absolutely an amazing and incredible cake!
What it caught my eyes to do this cake was, it contained zucchini! I’ve never come across cake that contained
vegetable.
Hiding vegetable in the chocolate cake is indeed a clever idea. Zucchini gives moistness to the cake and you won’t be able to taste it at all as it’s flavourless.
Hiding vegetable in the chocolate cake is indeed a clever idea. Zucchini gives moistness to the cake and you won’t be able to taste it at all as it’s flavourless.
My
family and siblings couldn’t believe that there’s zucchini inside the
cake. There wasn’t a shred of zucchini
and taste of it too.
Ladies,
I would like to side track a little while and introducing you my new baking
partner and she’s Ms KitchenAid
*applause.
After
1 year of admiring, I had finally decided to “bring” her home when the red was
on sales at ToTT and the price was S$699 and… also, at the same time,
bidding
farewell to my faithful partner – Ms Philip Mixer. She was a great partner that had been serving
me well for the last 1 year. Bye! Bye!
Ok! Here you go my newly found love Zucchini Chocolate
Bundt Cake adapted from
Cake Keeper Cakes
by Lauren Chattman
INGREDIENTS
½
cup Unsweetened Dutch Process cocoa
powder
plus more for dusting pan
½
cup Sour cream
3 Large eggs
2
tsp Vanilla extract
310g All purpose flour (I used cake flour)
2.5
tsp Baking powder
1.5
tsp Baking soda
1
tsp Salt
2
tsp Instant espresso powder (I also, like Lena, used Nescafe decaf)
170gm Butter, softened
1
cup Caster sugar (I reduced to 110gm)
1
cup Brown sugar (I reduced to 75gm)
2
cups Coarsely shredded zucchini (squeezed excess water)
1
cup Semisweet chocolate chips
1
cup Sliced almonds
METHOD
(1)Preheat
oven to 350ºF/177ºC (depend
on individual oven, I adjust to 160ºC).
Grease the bundt pan and dust with unsweetened cocoa powder.
(2)Whisk
together the sour cream, eggs, vanilla in a large glass measuring cup. Sift together the flour, cocoa powder, baking
powder, baking soda, salt and espresso powder and whisk them in a medium bowl.
(3)With
the mixer on low speed, add ½ of the flour mixture and beat until
incorporated. Add ½ of the sour cream
mixture. Repeat, alternating flour and
sour cream mixtures and ending with flour mixture, scaping down the sides of
the bowl between additions. Stir in the
zucchini, chocolate chips and nuts.
(4)Scrape
the batter into the prepared pan. Bake
until a toothpick inserted in the center comes out clean, about 45-60
mintues. Let cool in the pan for 10
minutes, then invert it onto a wire rack to cool completely. Slice and serve.
I’m baking along this recipe
with 3 beautiful ladies and they are Zoe from Bake for Happy Kids,
Joyce from Kitchen Flavour
and Lena from
Frozen Wings.
Therefore, I’m linking my post
to Bake-Along #65. From now until 6 August 2012, we are baking Zucchini
Chocolate Bundt Cake from Cake Keeper Cakes on Page 108.
Come!
Join us.
You have get a good partner in baking...I have yet to invest for kitchen aid mixer...your zucchini chocolate bundt cake looks so delicious as well.
ReplyDeleteHi Amy,
ReplyDeleteYou are right, this is one amazing delicious cake. My family like this cake too.
Your link did not get through the other day, and I am unable to link for you as the photo appears blank. No idea why! Finally able to link today. Thanks for baking along with us.
Congratulations on your new mixer! It's a beauty! I can understand how you must feel!
Looking forward to all your wonderful baking with your new kitchen toy! :)
Hi Amy,
ReplyDeleteYou made it!!! Sorry that I wasn't fast enough to help you with the linking. Good that Joyce did it for you :p
This must be an extremely happy day for you... Moist chocolate cake to enjoy and a sexy baking tool :D
Zoe
Amy , the zucchini cake so as the spanking new red KA made me drool ! Looking forward for more of your baking goodies using that sexy ( Zoe's word ) kitchen gadget , atta girl :D
ReplyDeletehi amy, you photographed it so well that makes it look so pretty! very glad that you had enjoyed eating this cake . I guess will see you more in action in the kitchen now that you got a really helpful baking partner! cheers!
ReplyDelete