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Cafe, Chocolates, Recipe

Zucchini Chocolate Orange Cake


I made this cake for a work potluck, recently.  It’s a super easy recipe (considering it was baked at nearly 1am) with an extremely (if I do say so, myself!) yummy result!  

I found this on Allrecipes.com, which seriously makes you wonder:  do people even bother with cookbooks anymore?  What I love about Allrecipes are the ‘reviews/modifications’ by other users…very helpful!

For this recipe, since I LOVE orange chocolate, I decided to go with what one person said on the site about doubling the orange zest (from 1 tbsp to 2) and found it really did up the orange flavour.  I also made some other modifications, which are indicated (in blue) below.

Overall, it’s a fantastic and easy recipe!  The cake turns our very moist and sweet.  It keeps very well too (that is, if there’s any left after it comes out of the oven!)

INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter
  • 2 cups white sugar
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup milk (I used 1/4 cup milk + 1/4 cup OJ)
  • 3 cups grated zucchini (I had 2 cups; you can also wring out some of the excess water)
  • 1 tablespoon orange zest (I used 2 tbsps)
  • 1 cup chopped walnuts (I didn’t have walnuts)
  • 1 1/4 cups confectioners’ sugar
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan (I used 2 different sized pans).
  2. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
  4. Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes (I baked for 50 minutes exactly), or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
  5. To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.

 

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Discussion

Trackbacks/Pingbacks

  1. Pingback: RECIPE: Walnut & Cranberry Zucchini Bread « Foodhogger - September 11, 2010

  2. Pingback: Zucchini Chocolate Orange Cake « Foodhogger - March 22, 2009

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