Ingredients
Zucchini Chocolate Cake - super moist
Cake
- 160 g Dark eating chocolate, eg 70%
- 350 g zucchini, approx 1-2 medium
- 115 g Butter, or 100 g light vegetable oil
- 3 --- eggs, large
- 1 tsp Vanilla paste or extract
- 1 tsp instant coffee, or 60 g fresh expresso
- 240 g plain flour
- 60 g Dutch or raw cocoa
- 1 tsp Bi-carb soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 180 g sugar, see notes
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180C Fan Forced
- Grease and line baking ware of choice - see notes
- Break chocolate into small squares, add to TM Bowl and grate a few seconds Speed 7 to a coarse texture. Set aside in a medium bowl.
- Add chunks of zucchini to TM Bowl and grate a few seconds Speed 4.5 to a coarse even mixture. Set aside with chocolate.
- Add pieces of butter (or oil), eggs, vanilla to TM Bowl and warm to 37C a few minutes Speed 2 until butter is softened and mixture is smooth.
- Return, in order, zucchini/chocolate, coffee, flour, cocoa, bi-carb soda, baking powder, salt and sugar.
Mix approx 10 seconds reverse Speed 5 until combined. Do not overmix! - Pour into pans of choice until 3/4 full, level surface, tap pan on bench to release air bubbles and rest 10 min for mixture to hydrate.
- Bake in middle of oven until mixture starts to come away from sides of pan and a skewer/knife inseeted in centre comes out clean.
My muffins take 25 minutes and with half the mixture in a loaf pan it's 35 minutes.
A single large pan will be approx 40-50 minutes. - Cool on a wire rack 10 minutes before unmoulding from pans.
- Serve slightly warm or at room temperature plain, dusted with icing sugar/cocoa mixture, iced or with ganache from EDC/BCB.
Very moist cake and good with berries and creme fraiche/marscapone for entertaining.
Store well a few days and good for lunchbox muffins.
Prepare
Cake
Serving and Storage
Tip
Makes 25cm Springform, 22cm square, small lamington, x2 medium loaf or approx 12 muffins. I usually do x1 loaf and a few muffins.
SUGAR - I use a mixture of light and medium cane sugar which gives good texture, lift, moisture and a not too sweet taste with Dutch cocoa and Cadbury Dark 70% eating chocolate.
You could vary the added sugar a little if desired, depending on what chocolate you are using. eg a different brand or 50% chocolate may naturally contain more sugar than this recipe uses.
Another option to reduce the refined sugar and still have good taste is to add a handful of dried fruit (eg diced dried apricot, cranberries, blueberries or sultana) or choc chips to the batter.
No neeed to wash bowl between steps.
For truly Dairy Free - make sure to use a DF chocolate.
Works well with Gluten Free plain flour.
Adapted from www.chocolateandzucchini.com
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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