Double-Chocolate Zucchini Bundt Cake

Double-Chocolate Zucchini Bundt Cake IMAGE Image by: Double-Chocolate Zucchini Bundt Cake IMAGE Author: Canadian Living

A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2015

Ingredients

Cake:
  • 1 cup butter softened
  • 1 1/3 cup packed brown sugar
  • 3 eggs
  • 3/4 cups milk
  • 3/4 cups vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoons each baking soda and salt
  • 3/4 cups cocoa powder
  • 2 1/2 cups grated zucchini (peel on)
  • 1 cup semisweet chocolate chips
Chocolate Sauce:
  • 170 g bittersweet chocolate (about 6 oz) chopped
  • 1/3 cup whipping cream 35%
  • 2 tablespoons corn syrup

Method

Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.

In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.

Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top.

Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)

Chocolate Sauce:
While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.

Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 448 mg
  • Sugars 40 g
  • Protein 8 g
  • Calories 672.0
  • Total fat 44 g
  • Potassium 433 mg
  • Cholesterol 99 mg
  • Saturated fat 19 g
  • Total carbohydrate 67 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Double-Chocolate Zucchini Bundt Cake

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