This week, our Jill of All Trades, Jill Washburn, is making a gift of her secret recipe for the very best chocolate cake ever. She’s stored it underneath wraps for years, however now she’s letting all people in on it. And, you gained’t consider the key ingredient that makes it so good.
It’s zucchini! Sure! She’s elevated zucchini to dessert standing, and deservedly so, as a result of this cake is wonderful. It’s moist and dense and tremendous chocolatey and you’ll by no means know that there’s zucchini in it. You possibly can’t style it or see it.
I mix the dry elements first.
Then, she’s topping it with one other of her well-known recipes, her cocoa cream cheese frosting. Collectively it’s a profitable pair.
Listed here are the recipes:
“Ze Greatest” Chocolate Cake
1 cup sugar
1 cup brown sugar
1 1/2 cups flour (gluten-free flour works nice, too)
1/2 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup oil
3 cups finely shredded zucchini
1 cup of chopped walnuts (optionally available)
1/2 cup of mini chocolate chips (optionally available)
Mix the dry elements and blend properly. Then add oil and blend collectively completely. Then add eggs and blend completely once more. Then add in zucchini, mixing as you go. Just remember to scrape the bowl and have all the pieces blended in properly earlier than you pour the batter.
I add finely shredded zucchini to the batter.
At this level, you could possibly do one of many optionally available add-ins.
Now you’re able to put it within the pans. First, grease the pans. (Jill simply sprays them with an olive oil cooking spray. It’s quicker and simpler and works simply as properly.). Then, she dusts them with cocoa, as a substitute of flour. Add within the batter and pop them in a 325˚ oven. Bake them till a toothpick comes out moist, however not gunky. (Begin checking after about 35 minutes.) Often, Jill doesn’t go by the toothpick check, however this cake is so moist that it’s a good option to check it.
Let cake cool fully earlier than frosting.
This recipe makes sufficient for two 8″ layers or a 13×9 1/4-sheet cake.
Frost together with your favourite frosting or Jill’s Cocoa Cream Cheese Frosting.
I take advantage of a cocoa cream cheese frosting.
Cocoa Cream Cheese Frosting
2 sticks of butter (softened)
2 8-oz. blocks of cream cheese (softened)
11 cups confectioner’s sugar
1 teaspoon vanilla
4 tablespoons cocoa
Combine collectively the butter and cream cheese till completely blended. Then slowly add the confectioner’s sugar, mixing as you go. Subsequent add within the vanilla. Combine properly, after which add within the cocoa, one tablespoon at a time, mixing as you go.
You’re able to frost! Get pleasure from!
PROJECT RATING: Straightforward+
To look at Jill lead you thru the method, simply click on on the video participant above.