Name: Fudgy Double-layer Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 cups (250 g) all-purpose flour (spooned & leveled); 3/4 cup (62 g) unsweetened natural cocoa powder; 2 teaspoon (10 ml) s baking soda; 1/2 teaspoon (3 ml) baking powder; 1 teaspoon (5 ml) espresso powder (optional ); 1/2 teaspoon (3 ml) salt; 1 cup (240 ml) canola or vegetable oil; 1 cup (200 g) granulated sugar; 3/4 cup (150 g) packed light or dark brown sugar; 4 large eggs, at room temperature; 1/3 cup (80 g) sour cream or plain yogurt, at room temperature; 2 teaspoon (10 ml) s pure vanilla extract; 3 cups (about 360g) shredded zucchini (lightly blotted; see recipe Note) (2 medium zucchini, about .75–1 lb.); 1 cup (180 g) semi-sweet chocolate chips (regular or mini); 1 and 1/4 cups (282 g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420 g) confectioners’ sugar; 3/4 cup (62 g) unsweetened cocoa powder (natural or Dutch-process); 3–5 Tablespoon s (45–75ml) whole milk, at room temperature; 1/4 teaspoon (1 ml) salt; 1 teaspoon (5 ml) pure vanilla extract; Optional for decoration: chocolate chips and/or chocolate sprinkles

Description

Discover how to make a rich, Fudgy Double-layer Chocolate Zucchini Cake that’s moist and delicious. Perfect for any occasion, this recipe will delight chocolate lovers!

Ingredients

Scale

2 cups (250 g) all-purpose flour (spooned & leveled)
3/4 cup (62 g) unsweetened natural cocoa powder
2 teaspoon (10 ml) s baking soda
1/2 teaspoon (3 ml) baking powder
1 teaspoon (5 ml) espresso powder (optional )
1/2 teaspoon (3 ml) salt
1 cup (240 ml) canola or vegetable oil
1 cup (200 g) granulated sugar
3/4 cup (150 g) packed light or dark brown sugar
4 large eggs, at room temperature
1/3 cup (80 g) sour cream or plain yogurt, at room temperature
2 teaspoon (10 ml) s pure vanilla extract
3 cups (about 360g) shredded zucchini (lightly blotted; see recipe Note) (2 medium zucchini, about .75–1 lb.)
1 cup (180 g) semi-sweet chocolate chips (regular or mini)
1 and 1/4 cups (282 g) unsalted butter, softened to room temperature
3 and 1/2 cups (420 g) confectioners’ sugar
3/4 cup (62 g) unsweetened cocoa powder (natural or Dutch-process)
3–5 Tablespoon s (45–75ml) whole milk, at room temperature
1/4 teaspoon (1 ml) salt
1 teaspoon (5 ml) pure vanilla extract
Optional for decoration: chocolate chips and/or chocolate sprinkles

Instructions

Heat the oven to 350°F (177°C). Prepare two 9-inch round cake tins by applying grease, lining them with parchment paper circles, and then greasing the paper again to ensure easy removal of the cakes.
For the cake, combine the flour, cocoa powder, baking soda, baking powder, optional espresso powder, and salt in a large mixing bowl.
In a separate large bowl, using a handheld or stand mixer with a paddle attachment, blend together the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until well mixed.
Stir in the zucchini until it’s fully incorporated.
Gradually add the dry mixture to the wet ingredients, beating on medium speed until everything is well combined. Fold in the chocolate chips. The batter will be somewhat thick.
Divide the batter evenly between the cake tins. Bake for 28 to 32 minutes, or until the cakes are fully cooked. Test by gently pressing the top of a cake—if it springs back, it’s ready. Alternatively, insert a toothpick into the center; if it comes out clean, the cakes are done.
Place the cakes on a cooling rack, allowing them to cool in the tins for an hour. Afterward, take the cakes out of the tins, discard the parchment paper, and let them cool completely on the rack.
For the buttercream, use a handheld or stand mixer with a paddle attachment to beat the butter on medium until creamy, about 2 minutes.
Add confectioners’ sugar, cocoa powder, 3 tablespoons of milk, salt, and vanilla to the butter. Beat on low for 30 seconds, then gradually increase to high speed until smooth and creamy. Adjust consistency with extra sugar or cocoa if too thin, or more milk if too thick, and add a pinch of salt if needed.
To assemble, use a serrated knife to trim the tops of the cakes to create a flat surface. Discard the trimmings or use them as a topping for ice cream.
Place one cake layer on a cake stand or serving plate. Spread a generous cup of frosting over the top.
Add the second cake layer, then cover the top and sides with the remaining frosting. Use any leftover frosting to pipe decorations on top, if desired.
Optionally, finish with chocolate sprinkles or chocolate chips for decoration. Slice and serve.
Store any leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

Gently pat the shredded zucchini with a paper towel to remove excess moisture, preserving the cake’s texture.
Bring eggs and sour cream or yogurt to room temperature for a smoother blend and consistent batter.
Mix dry and wet ingredients until just combined to avoid a dense cake.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean

Nutrition

Calories: 300
Fat: 12g
Protein: 20g

Keywords: chocolate zucchini cake, cocoa powder dessert, moist chocolate cake, zucchini chocolate chips, homemade chocolate frosting, baking with zucchini