The smell of a cake while it is baking, can only be compared to that of fresh bread, don’t you agree? I think that’s one reason we love making cake, apart from its deliciousness. That feeling you get when the house “smells” like this is unsurpassed. Today’s double chocolate cake has a surprise ingredient that makes it extra delicious and moist without being felt at all.
And yes! It’s grated zucchini! It gives such a nice moisture to the cake, and on the other hand, you don’t taste it at all. You can easily fool someone, especially those who insist on not eating vegetables 😉
The smell of this cake is magical, and so is the taste! You want to open the oven and cut it while it’s baking 😀 Double Chocolate Cake is perfect for chocoholics like me and for that afternoon chocolate cravings paired with an aromatic coffee.
In addition, it is very easy and fast. You mix everything in 2 bowls and combine them. And then you can’t wait for the timer to go off 😉
If you want more cake ideas, here is the link.
Double Chocolate Cake with a surprise ingredient
Double Chocolate Cake is perfect for chocoholics like me and for that afternoon chocolate cravings paired with an aromatic coffee.
- 300g grated zucchini (about 3 medium zucchinis)
- 150g brown sugar
- 150g granulated sugar
- 3 large eggs
- 120ml mild olive oil
- 1 tsp vanilla extract
- 270g all purpose flour
- 60g cocoa powder
- ¾ tsp baking soda
- ¾ tsp baking powder
- 100g chocolate chips
- caramel chips, for garnishing
Squeeze the grated zucchini with your hands to drain its extra moisture.
Put it in a bowl and add the eggs, brown and white sugar, olive oil and vanilla.
In another bowl, mix the flour, cocoa, salt, soda and baking powder.
Pour the mixture of solid ingredients into the liquid ingredients and mix with a spatula, just enough to homogenize. Add the chocolate chips.
Transfer the mixture to a buttered, non-stick, oblong 26cm cake pan and spread it evenly. Garnish with the caramel drops (if you want, put chocolate drops instead of caramel).
Bake in a preheated oven, at 180°C, for about 50 minutes.
Let it cool for 10 minutes in the pan, then remove it and cool the cake on a wire rack.
1.5g Saturated fat
6.3g Unsaturated fat