Photo by Lori Rice |
This cake uses a few fermented ingredients already common in the kitchen: yogurt, chocolate and coffee. Any variety of summer squash can be combined with or substituted for the zucchini.
Yield: 10 to 12 servings
Ingredients
Cake
- 1¼ cups sugar
- 2 eggs
- 1/4 cup olive oil or vegetable oil
- 1/2 cup zucchini, shredded
- 1/2 cup vanilla or honey yogurt
- 2/3 cup baking cocoa
- 1/4 cup strongly brewed coffee
- 1 tsp. salt
- 1¼ tsp. baking powder
- 1 cup unbleached, all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup water
- 1/2 cup dark chocolate chips
- 1/2 cup chopped walnuts (optional)
Glaze
- 1/2 cup dark chocolate chips
- 1/4 T. unsalted butter
- 2 T. strongly brewed coffee
Preparation
Cake
Preheat oven to 350 degrees F. Grease and flour 10-inch bundt pan. Set aside.
Using electric mixer, mix sugar, eggs and oil on low until combined, about 1 to 2 minutes. Mix in zucchini and yogurt. Add cocoa and coffee.
In separate bowl, whisk together salt, baking powder, all-purpose flour and whole-wheat flour. Gradually add dry ingredients to wet ingredients, and mix just until combined. Slowly mix in water. Stir in chocolate chips and walnuts.
Pour batter into prepared bundt pan. Bake for about 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool cake for 15 minutes in pan. Remove from pan and transfer to plate or cooling rack to cool completely.
Glaze
In microwave-safe dish, combine dark-chocolate chips and butter. Microwave on high in 20 second intervals, and stir between each interval. Once chocolate and butter are melted, stir in warm coffee.
Pour glaze over cake, and allow it to cool and set before slicing and serving.
