Indulge in a symphony of flavors with our tantalizing Deep Dark Chocolate Sour Cream Zucchini Cake. This delectable treat combines the richness of dark chocolate, the tanginess of sour cream, and the moist texture of zucchini, resulting in a culinary masterpiece. With three variations to choose from, this recipe caters to every palate.
The classic Deep Dark Chocolate Sour Cream Zucchini Cake is a harmonious blend of chocolate, zucchini, and sour cream, topped with a velvety chocolate ganache. For those seeking a gluten-free option, the Gluten-Free Deep Dark Chocolate Zucchini Cake offers a guilt-free indulgence without compromising on taste. And for those who love a touch of nuts, the Deep Dark Chocolate Zucchini Cake with Walnuts adds a delightful crunch and nutty flavor.
Each variation of this cake promises a unique taste experience, making it perfect for any occasion. Whether you're celebrating a special event, hosting a gathering, or simply satisfying your sweet tooth, this Deep Dark Chocolate Sour Cream Zucchini Cake is guaranteed to impress. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving for more.
CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.
Provided by Ken Haedrich
Categories Dessert Cake Chocolate Zucchini Summer Small Plates Kid-Friendly Birthday
Yield 16 servings
Number Of Ingredients 14
Steps:
- Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
- Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
- Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
- Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
- Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
- Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
- When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
DEEP DARK CHOCOLATE SOUR CREAM ZUCCHINI CAKE
Deep Dark Chocolate Sour Cream Zucchini Cake
Provided by Julie
Categories cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F and spray a Bundt pan with nonstick spray. In a large bowl, beat the butter, oil and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the eggs and vanilla.
- In a smaller bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add a third to the butter mixture and beat just until blended; add half the sour cream and do the same. Repeat with another third of the flour mixture, the rest of the sour cream, and the rest of the flour. Stir in the zucchini and the nuts and/or chocolate chips, if you're using them, and pour the thick batter into the pan, smoothing the top.
- Bake for an hour, until the top is cracked and springy to the touch. Invert onto a plate or cake stand while still warm.
Nutrition Facts :
CHOCOLATE ZUCCHINI CAKE III
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g
DEEP DARK CHOCOLATE SOUR CREAM BARS
These cookies come from Camilla Saulsbury's Cake Mix Cookies book. My son (age 9) actually made these and they are VERY rich. Kinda a cross between a chocolate cake and a brownie. Perfect for your chocolate lover and very easy to do. Uses a chocolate cake mix.
Provided by mary winecoff
Categories Bar Cookie
Time 50m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Spray the bottom only of a 13 x 9 inch metal baking pan with nonstick cooking spray.
- Reserve 1 cup of the cake mix; set aside.
- In a large bowl place remaining cake mix, 1 of the eggs, and 1/4 cup melted butter.
- Blend 1 to 2 minutes with an electric mixture on low speed until well blended.
- Press mixture into prepared pan.
- In medium bowl mix remaining 3 eggs, sour cream, brown sugar and remaining 1/2 cup melted butter with electric mixer set on low speed until well blended.
- Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; stir in chocolate chips.
- Pour over prepared crust.
- Bake for 35 to 38 minutes, until just set and light golden on top.
- Cool completely.
- Cut into bars and sift with cocoa powder if desired.
Nutrition Facts : Calories 254.5, Fat 16.1, SaturatedFat 8.3, Cholesterol 54.7, Sodium 238.2, Carbohydrate 28, Fiber 1.3, Sugar 18.9, Protein 3.3
SOUR CREAM DARK CHOCOLATE CAKE
A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.
Provided by Tami Baity
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
- Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
- Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
- Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
- Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.
Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g
Tips:
- Use high-quality chocolate. The better the chocolate, the better the cake will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Serve the cake at room temperature. This will allow the flavors to meld together.
Conclusion:
This deep, dark chocolate sour cream zucchini cake is a delicious and decadent dessert that is perfect for any occasion. It is moist and flavorful, with a rich chocolate taste and a hint of tanginess from the sour cream. The zucchini adds a subtle sweetness and moisture to the cake, making it a healthier choice than many other chocolate cakes. Whether you are looking for a special treat to serve at a party or a simple dessert to enjoy at home, this cake is sure to please everyone.
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