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Today is the third edition of the one and only collaborative food blogging event, otherwise known as "Is My Blog Burning?". The first edition, hosted by Alberto, was all about soup. The second edition, hosted by yours truly, had a tartine theme.
Today's event is hosted by the lovely Singaporean foodie, Renée, and the theme is Cake Walk. As Renée explains, a cake walk is a sort of lottery organized at local fun fairs, in which the prizes are cakes baked and donated by people from the community. I knew about fund-raising bake sales, but I'd never heard of that concept. It sure sounds great : gambling and cakes, it doesn't get any better than that!
I scratched my head and pondered the possibilities for quite a while : the world of cakes is vast -- and beautiful I might add -- so a lot of room was left for personal inspiration. I had settled on an idea, but at the very last minute, as is often the case, inspiration came knocking on my door again : what could be more fitting a contribution than a Chocolate & Zucchini Cake?
Apparently, in the Midwest, zucchini plants seem to grow with supernatural vigor. When harvest season comes around, people are overloaded with their crop, and have developped all kinds of inventive ways to use it up. Someone even told me that nobody ever locked their cars in his small town, except when it's zucchini season, otherwise you risk coming back to find that someone has left a crate of zucchini on the passenger seat! One of the popular uses of extra zucchini (apart from abandoning it on the steps of the church) is in breads and cakes, including chocolate and zucchini cakes.
When I picked the name for this blog, I wasn't at all referring to this (see About for the real explanation), but over time I've had a few emails from readers telling me about this type of cake, and even requests for recipe recommendation. Well, I have one now!
I searched the web for recipes, found several, selected the ones that made the most sense, read the bakers' comments and variation ideas, blended all this thoroughly with a spatula, and ended up with this version.
I baked it yesterday afternoon, and served it in the evening to my favorite taste-testers, Ludo, Marie-Laure, Stéphan and Patricia, who had come around for dinner (more on that in the coming days of course). And boy, was it scrumptious! When I started cutting slices, I could tell immediately that the texture was just right, fluffy and moist, with a slightly crispy outer crust. The big advantage of using grated zucchini is that it provides some of this moistness, allowing you to reduce the amount of butter : one stick for a cake this big isn't much. There is no way anyone can taste the zucchini in there, the only giveaway is that you can sometimes spot a little filament when you cut a bite.
A lot of recipes called for walnuts or pecans, mixed in with the batter or added on top, but I think hazelnuts and chocolate make a very happy couple, which is why I used them to top the cake. We all enjoyed the toasted nutty crunch it provided, but you could omit them or sub your favorite kind of nut.
In addition to being a deep and beautiful shade of brown, the cake has a voluptuous chocolate flavor. We can thank the cocoa powder and the chocolate chips for that (actually, pardon me, I use ganache drops, bought in bulk at G.Detou), and also the dash of coffee granules. The latter is a good trick (passed on to me by my grandmother, I kid you not) to remember when working with chocolate : you can't discern the coffee as such, but it brings out the chocolate taste even further.
Chocolate & Zucchini Cake
- 1 1/2 C (180 g) all-purpose flour
- 1/2 C (60 g) whole wheat flour (of course, you can just use 2 C / 240 g all-purpose flour, I was just trying to be good)
- 1/2 C (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 C (110 g) butter, softened
- 1 C (160 g) light brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules (the Nescafé type, the stronger the better)
- 3 eggs, at room temperature
- 2 C zucchini, unpeeled, grated (about 280 g, two medium)
- 1 C (170 g) chocolate chips
Topping :
- 40 g light brown sugar
- 1/2 C (70 g) hazelnuts, toasted and chopped
(Serves 10.)
Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.
In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.
In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.
Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.
Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.
In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.
Chocolate Is My Friend - Recipe Inside! | Posted by clotilde on April 18, 2004 11:26 AM | Print me!Hey Clotilde, I'm from the midwest and you are absolutely right about the zucchini problem: my grandmother put them in everything from lasagne to cakes to meatloaf when I was growing up. In fact, for the first five years or so that I was in Paris, I didn't touch the darn things, I was still so tired of them!
However, I never heard of a *chocolate* zucchini cake - what a great idea! Now THAT might have reconciled me to liking them when I was little!
Posted by: Meg at April 18, 2004 02:10 PMClotilde, what a wonderful combination. doesn't sound weird at all. I can just imagine the wonderful moistness of the cake from the zucchini, and of course, the unbeatable taste of chocolate! mmmm!
(sort of abit like a chocolate version of carrot cake I suppose, but with zucchini. and I like zucchini : ) )
I think this one will definitely have to go onto my ever-lengthening list of "to bake" cakes. : )
thanks.
It's not only the midwest. They love, love, love the Mediterranean climate of California (and gardeners always overestimate these things). Leaving bags of zucchini on folks' doorsteps was a done thing when I was a girl. I believe my mother forbade planting of it at our house because she knew that they would be gifted with it in season (esp. by my grandfather who would not take NO for an answer).
Sounds yummy! We had the standard zucchini bread which was very good (and froze well) but not as luxe as this sounds.
I must go put out eggs and butter to warm up for pound cake, which is what I am making. I have real Cornish clotted cream and raspberries to go with it.
Posted by: Charlotte at April 18, 2004 05:09 PMThis looks like a wonderful summer recipe, and I can't wait to try it. I'm hoping to even grow some zucchini of my own this summer!
Zucchini is possibly my favorite vegetable, but unfortunately it's difficult to come by and very expensive this time of year. I have a hard time paying $2.49/lb for something that people will be trying to give away in 4 months. So, I will wait patiently. But I'm excited by this recipe; I look forward to trying it!
Posted by: Kristi at April 18, 2004 07:25 PMI used to make chocolote zucchini cake as a teenager. It is one of my all time favorites but I haven't made it in in 20 years and I lost the recipe. Thank you so much Clotilde for this entry and recipe!
Posted by: elise at April 18, 2004 07:53 PMHaving grown up in the Midwest, we learned to add zucchini to just about everything from soups to cookies after my mother planted a few seeds on the border alongside our house. Somehow, we missed mixing it with chocolate, though, so I can't wait to try this version. A recent Google search gave me the idea of grating, then freezing zucchini in 2 cup increments (I use ziplock freezer bags, making it as airtight as possible) for quick use in future recipes.... Lemon zucchini muffins for brunch? No problem. Thanks for such a wonderful blogsite, Clothilde. It truly is a treasure.
Posted by: Elaine at April 18, 2004 09:48 PMI grew up in the Midwest. Not only did I not like zucchini, but my mother used to make me distribute it to all of our neighbors. If they weren't home, I left it on their doorstep. This made me group These days I like zucchini, but I have trouble getting more than 4-5 zucchini per plant, because it keeps rotting. It makes me a bit sad.
If you liked the chocolate zucchini cake (one of my favorites growing up), you'll love zucchini bread. It's a quick, sweet bread, and it can also be made with chocolate. I can share a recipe if you are interested.
-alain
Posted by: Alain Roy at April 18, 2004 10:56 PMThis looks great, Clotilde! I've never heard of chocolate zucchini cake before, or indeed, any cake/bread made with zucchini. This is turning my established view of vegetables upon its head!
Posted by: Angela at April 19, 2004 01:24 AMClotilde! I love love love that you made a chocolate zucchini cake, so clever and so fitting! The cake looks very yummy and my curiousity is such that I will try this over the summer once zucchini are in season. Thanks!
Posted by: Deb at April 19, 2004 04:47 AMBonjour Clotilde,
this is just too weird....
I mentioned to my husband today that I thought it strange that there was no recipe for Chocolate-Zucchini Cake on your site. He said: "you bake the best (sic) CZ cake in he world, send her your recipe!" So I sit down at my computer tonight, open your site and lo and behold.... your recipe looks very good.
As I have only very recently discovered food blogs, I am not sure what the etiquette is and if return recipes are accepted. I will take a chance, here is my version of a very good moist CZ cake:
1/2 cup vegetable oil
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 cup grates unpeeled zucchini
2 cup flour
1/4 cup cocoa
1/2 tsp baking powder
1tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
3/4 cup sour cream or creme fraiche
1/2 cup choco chips ( or a bit more!)
Beat oil & sugar, add eggs, mix well. Sir in vanilla & zucchini.
I another bowl combine flour, cocoa, baking powder, baking soda, cinnamon & cloves. Add to creamed misture alternatively with sour cream, mix well, add choco chips.
Bake at 325 F (195 C) in a greased 9x13 pan for about 45 min. (it should be slightly moist in the center)
Eat or make a simple icing with icing sugar, hot water and a few drops of essence of rum.
Can be served as a dessert, sprinkled with raspberry couli and a dollop of whipping cream.
Since I grow Zucchini in my veggie garden, I usually make a big batch of this cake and put it in the deep freezer.
I hope you will try it some day.
Anne
hi clotilde! would really like to try this out ... but what is the difference between baking soda and baking powder?
Posted by: jun at April 20, 2004 08:22 AMMeg - I can imagine the zucchini burnout syndrom! In passing, the lasagna idea sounds great, too...
Renee - Chocolate carrot cake, that's exactly the kind of texture we get here!
Charlotte - The pound cake sounds luscious...
Kristi - Summer zucchini are just so much tastier than out of season, it's well worth the wait taste-wise too!
Elise - Oh you really have to get back on the C&Z cake saddle! Do you recall your recipe being somewhat similar to this one?
Elaine - Thanks for the very kind words! And... may I ask for the zucchini lemon muffin recipe? It's very tempting!
Alain - I'll certainly take you up on your offer, I'd love to try a simple zucchini bread!
Angela - Indeed, isn't zucchini the most versatile of veggies? That about proves it! :)
Deb - Glad you liked the idea! And I'm sure you'll love the cake, do let us know if you try it!
Anne - What a coincidence! Thank you so much for sharing your recipe. I like the idea of the cinnamon and cloves, and the addition of sour cream must be great, too. I'll give it a try next time!
Jun - They are both leavening agents, and baking powder is actually baking soda mixed with a dry acid. More info (on substitutes, etc.) can be found at http://www.foodsubs.com/Leaven.html but both can be found in the baking aisle of most grocery stores. Hope you like the cake!
Posted by: clotilde at April 20, 2004 10:04 AMclotilde -
just wanted to drop you a line - i made your fabulous cake 2 nights ago (late, which was a mistake for my general state of well-being, but passons - and it really is delicious. in fact, i have been inspired to organize a bake sale for my son's daycare, so we can bring in a local musician and have a little concert! i'd like to work a cake walk in to the sale; either raffle off a cake or have an auction with bids. i have to find an irresistible recipe! something that's really spectacular!
Posted by: kelli ann at May 19, 2004 03:37 PMKelli - I'm delighted you enjoyed the cake, and hope you have great success with your bake sale!
Posted by: clotilde at May 22, 2004 03:05 PMClotilde - First of all your website is wonderful. I live in the San Francisco Bay area and have a similar philosophy around food!
I tried this recipe and everyone loved it. I think I'll add more zucchini next time. I used a very large zucchini which may have given it a different moisture content. My zucchini was 4 lbs! They grow them big here!
I'll have to try more of your recipes. Thank you!
Posted by: Dora at July 1, 2004 06:24 PMDora - Delighted you tried and liked this, thanks for reporting back!
Posted by: clotilde at July 9, 2004 04:58 PMHi Clotilde - I found the recipe for C&Z cake! and have dedicated it to you :-)
http://www.elise.com/recipes/archives/000621chocolate_zucchini_cake.php
Posted by: elise at August 9, 2004 07:40 AM
All writing and photography on Chocolate & Zucchini is by Clotilde Dusoulier unless indicated otherwise, and is licensed under a Creative Commons License.
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