Sourdough Chocolate Cake with Zucchini
This sourdough chocolate cake with zucchini is rich, moist, and intensely chocolatey, with sourdough starter adding depth of flavor and fresh zucchini keeping the cake tender.
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Equipment
- kitchen scale
- mixing bowls
- box grater
- measuring spoons
- 9x13 baking dish
- parchment paper
- hand mixer
Ingredients
Chocolate Cake with Zucchini
- 125 g sourdough discard ½ cup
- 113 g unsalted butter ½ cup, melted
- 300 g sugar 1½ cups
- 1 T vanilla extract
- 1 large egg
- 375 g zucchini 3 cups, shredded
- 250 g all-purpose flour 2 cups
- 64 g unsweetened cocoa powder ¾ cup
- 1 tsp salt
- 1½ tsp baking soda
- 1 T instant espresso powder
- 175 g chocolate chips
Chocolate Frosting
- 226 g unsalted butter 1 cup, 2 sticks, softened
- 45 g unsweetened cocoa powder ½ cup
- 1 tsp vanilla extract
- 4 T heavy whipping cream
- 250 g confectioner's sugar 2 cups
Instructions
Prep
- Preheat the oven to 350°F/177°C with the rack in the middle position.
- Line a 9x13 baking dish with a piece of parchment paper.
- Trim the ends of the zucchini, grate it with a box grater, and set aside.
Mix the Cake
- Add sourdough discard, melted butter, sugar, egg, and vanilla extract in a large mixing bowl, and mix until fully combined. Fold in the shredded zucchini.125 g sourdough discard, 113 g unsalted butter, 300 g sugar, 1 large egg, 1 T vanilla extract, and 375 g zucchini
- In a separate bowl, whisk the flour, salt, baking soda, cocoa powder, and instant coffee. Toss in the chocolate chips and stir to coat them.250 g all-purpose flour, 1 tsp salt, 1½ tsp baking soda, 64 g unsweetened cocoa powder, 1 T instant espresso powder, and 175 g chocolate chips
- Add the dry ingredients to the wet ingredients, and fold until just combined.
Bake the Cake
- Pour the cake batter into the prepared pan, place it in the preheated oven, and bake for 25-28 minutes. The cake is done when a toothpick or cake tester inserted into the middle of the cake comes out clean, the center springs back when touched, and the internal temperature of the cake reads 200°F/94°C with a digital thermometer.
- Remove the cake from the oven and place it on a wire rack to cool.
Make the Frosting
- Add the softened butter to a large bowl and mix on medium-high with a hand mixer for 30 seconds until smooth and creamy.
- Add the cocoa powder, vanilla extract, and confectioner's sugar to the bowl. Start the mixer on low and gradually increase the speed to medium-high until all of the ingredients are combined. Add the heavy cream a tablespoon at a time to thin the frosting to the desired consistency. The frosting should be spreadable, but still hold its shape. Scrape down the sides of the bowl as needed. 226 g unsalted butter, 45 g unsweetened cocoa powder, 1 tsp vanilla extract, 250 g confectioner's sugar, and 4 T heavy whipping cream
- Once the cake is cool, add the frosting to the cake and spread in an even layer with an offset spatula.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Tips
- Don't skip the instant coffee. The coffee flavor enhances the cocoa powder for a deep chocolate flavor.
- If the zucchini seeds are small, they'll disappear in the cake as it bakes. However, if you have a large zucchini, scoop out the seeds before grating.
- For a smooth, lump-free frosting, sift the powdered sugar through a wire mesh strainer before adding to the rest of the ingredients.
Nutrition
Calories: 376.6kcalCarbohydrates: 58.4gProtein: 4gFat: 23.2gSaturated Fat: 14.4gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.2gTrans Fat: 0.7gCholesterol: 61.4mgSodium: 259.7mgPotassium: 238.7mgFiber: 3.2gSugar: 26gVitamin A: 648.4IUVitamin C: 4.2mgCalcium: 32.8mgIron: 1.8mg
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