Mmmm, look at this moist, chocolatey cake; so full of deep chocolate flavor, covered with sticky dark chocolate ganache….and filled with….zucchini…?!?! Yep, you read correctly – zucchini. I know it sounds disgusting, but you’ve all had or heard of zucchini bread, right? Well, there’s really not much of a difference – using it in a sweet, spiced quick bread or baking it into a chocolate cake – it’s all the same! And believe me when I tell you you can’t even tell the zucchini’s in there; no, seriously! I first saw this on The Repressed Pastry Chef and it looked so good I had to get the recipe. And then I saw it again…and again…food bloggers all over the place have been making this cake lately! I figured I needed to make it ASAP and see what all the fuss was about. I’m so glad I did, too! This was an amazing cake – the most moist (moistest??) chocolate cake I think I’ve ever had…and like I said before, there isn’t even the slightest hint of anything out of the ordinary. I know what you’re thinking – if you can’t even tell it’s there, why put it in?? Am I right?? I wondered the same thing, but Em over at The Repressed Pastry Chef told me that it adds a ton of moisture – boy was she right! And the great thing is, you don’t use all that much butter – the zucchini makes it plenty moist. You might still be thinking “eww..”, but you’re just going to have to trust me when I say that this cake is absolutely and completely delicious.
Chocolate Zucchini Cake
-The Repressed Pastry Chef
For the Cake
1/2 cup (1 stick) butter
1/2 cup vegetable oil
1 3/4 cups granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream or yogurt
2 1/2 cups All-Purpose Flour
3/4 cup Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty
2 cups shredded zucchini (about one 10″ zucchini, about 12 ounces)
1/2 cup chocolate chips
For the Icing
3/4 cup heavy cream
9 ounces chocolate chips
Preheat the oven to 325°F. Lightly coat a 9″ x 13″ pan with baking spray.
In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.
Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.
Spoon the batter into the prepared pan. Bake the cake for 35 – 40 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.
To prepare the frosting, heat the heavy cream in a saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3-5 minutes then stir to combine. It will thicken as it cools… when warm (but not hot) pour over cake and smooth with offset spatula. Allow frosting to set for about 30 minutes before serving… or not
This week’s dessert was certainly a nice change of pace from all the chocolate desserts and cakes I’ve been making lately. Something with apples sounded perfect to me…I was really looking forward to making these bars. Thanks to Karen of Something Sweet by Karen for choosing these Applesauce Spice Bars…they hit the spot! The cake (or bars, I should probably say) itself is really moist and light with dark rum, pecans and chunks of apples baked in, and the glaze…oh man, the glaze…sweet, sticky and caramel-y; the glaze made these bars. I followed a few fellow bakers’ advice and doubled it, and was very glad I did – that glaze was by far my favorite part! My hubby really liked these; needless to say, they didn’t last long!
See that glaze??? Oh boy….it’s just calling my name!! And look at those nice, big chunks of apples and pecans…and the flecks of spice…beeeeautiful!! If you’re looking for a nice change of pace – head on over to Karen’s blog and get the recipe; you’ll love ‘em, I promise!
I didn’t get a chance to make this in time for last week’s TWD, but I sure wasn’t going to let this recipe pass me by! I knew as soon as I got the chance, I needed to make this cake. Luckily, my friend Courtney was coming to visit last week, which gave me a great excuse to bake it. Honestly, I wasn’t expecting much more than a regular old banana bread out of this cake – and it was, actually, very similar to banana bread…but SO much better! This will be my go-to recipe for banana bread now (I thought it was closer to a bread than a cake). Courtney, hubby and I all loved it. It was so good, I’m making it again for my mother, who is coming to house sit and dog sit for us while we’re out of town this week. I know she’ll love it with her coffee!
This cake was chosen (last week) by Mary of The Food Librarian. She has a great blog – be sure to check it out and get the recipe for this! You won’t be sorry! Come back tomorrow for my (regularly scheduled and on time!) TWD post – Brownie Buttons. So cute!!
Here’s a useless, random fact that you might not know about me – I love to read. I’ll pick up a good book and finish it in less than a week, or even a couple of days, depending on how long it is. And, I read super fast, which drives my hubby crazy… My favorite books are Pillars of the Earth, by Ken Follet, the Stephanie Plum novels, by Janet Evanovich and my all-time, absolute favorite – the Outlander series by Diana Gabaldon; but the Stephanie Plum books are what I’m focused on today. I pretty much read these books (there are 13 of them as of right now, but a new one is coming out in a couple of weeks) every year – they’re totally hilarious. Stephanie Plum is an unorthodox, accident-proned bounty hunter in Jersey with a wacky family and really funny sidekicks. Her 80-something year old grandma is particularly hilarious (there’s lots more to the stories, but I won’t go into it right now). Anyway, her mother always lures her over for family dinners with her homemade pineapple upside down cake. In the books, Stephanie is always talking about how delicious her mother’s cakes are – especially the pineapple upside down cake. Everytime I read these, I always end up craving it – even though I’d never even tried one! I decided a couple of weeks ago to put an end to my cravings and give one of these famous cakes a try. So here is my very first Stephanie Plum-inspired pineapple upside down cake.
I did a lot of searching before deciding on the best sounding recipe – a fellow food blogger‘s 70-year old recipe that belonged to her grandmother. And boy am I glad I picked this one – talk about delicious! This was seriously some of the best cake I’ve ever had in my life. I left out the maraschino cherries (blech!) and used crushed pineapple – I’m telling you – this was miiiiiiighty tasty. Hubby and I both loved it. So, thank you, Stephanie Plum, for inspiring me to make this delicious cake (even though you’re a fictional character..)!
This was delicious with a big dollop of whipped cream – I can’t wait to make it again! If you don’t try the cake, at least do yourself a favor and read the Stephanie Plum novels – they’re a good, quick read and totally hilarious (with a touch of romance). Make yourself a cake this weekend! Happy baking!
Pineapple Upside Down Cake
1/2 cup butter (8 tablespoons)
1 cup brown sugar
1 (20-ounce) can sliced pineapple
6 maraschino cherries
a few whole pecans
1 cup flour, sifted*
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons pineapple juice
1 teaspoon pure vanilla extract
Position a rack in the center of the oven, and preheat to 350 degrees F.
Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add 6 pineapple slices and place a cherry inside of each one. Fill in the nooks and crannies with whole pecans.
In a medium bowl, combine sifted flour, baking powder and salt, and stir.
Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.
In a separate bowl beat egg yolks with sugar at medium speed until creamy. Add pineapple juice, and vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.
Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.
*Note: Sifting the flour creates a lighter cake.
I know – no clever title this week – it’s late and my brain just isn’t feeling clever tonight. Oh well – that won’t stop me from sharing these yummy cinnamon squares with you all! Here we go!
This week’s recipe is Dorie’s Cinnamon Squares, chosen by Tracey at Tracey’s Culinary Adventures. I have to admit (with no disrespect to Tracey!), I was NOT looking forward to baking these this week. It’s hot here and we’ve been eating lots of fresh fruits and summery desserts – cinnamon and chocolate isn’t something I really want to eat in the hot summertime (I’m weird like that). But, since I missed last week (oops), I knew I had no choice but to make them. And good thing I did! I ended up really loving these – I mean really, really. The frosting was by far the best part – a little chocolate, a little butter – YUM. I also love the thin layer of cinnamon, sugar, chocolate and espresso powder hidden in there! I cut the recipe in half and baked it in a loaf pan (it seems like I’m doing that a lot these days- the trusty old loaf pan has been getting a lot of action lately!) and still got eight squares. Just enough for the hubby and me to enjoy!
I’m really glad I didn’t flake out and skip this week – these were a very nice surprise. I know I’ll be making them again and again. Thanks, Tracey, for picking a winner! Head on over to Tracey’s blog if you’d like the recipe – which, you should, because it’s as simple as can be and totally yummy!
Ok, I realize saying something is “the best [fill in the blank] ever” is quite a statement. You’d better be darn sure it’s the best ever, or else everyone will start thinking you say that about everything. Well I’m sure! I’m 100% sure! This was probably the best slice of cake I ever put in my mouth – and I don’t even LIKE coconut in my baked goods!!! That’s big, ya’ll.
My parents were coming over for Memorial Day weekend and I wanted a yummy, summery, fun dessert to make for them. I was originally going to go with a good ‘ol stand-by chocolate cake (everybody loves a chocolate cake, right?), but then this recipe for coconut cake jumped out at me from Ina Garten’s Barefoot Contessa at Home cookbook and I immediately changed my mind. Although I don’t much care for coconut, I knew both of my parents love it, so I figured I’d just make the sacrifice and please everyone else – I’d just have a little taste of it. Well, that little “taste” ended up being two giant pieces – I LOVED it and so did everyone else. The cake is moist and slightly dense, the cream cheese icing is light and fluffy, and the coconut adds a flavor and texture that just send this cake over the top. It was amazingly delicious. And best of all, I have finally made my peace with coconut.
The only thing is, you might not want to make this cake all that often – it’s pretty heavy on the fat. You might as well just hand out sticks of butter to your guests, but still – once or twice a year never hurts. And even though I may develop a few extra dimples on my backside (what? Don’t act like you don’t have them…) just from those two slices of coconut cake – it was worth it. I’ll just get one of those grandma swim suits with the extra long skirt. Nothing could separate me from this cake…not now that we’ve come to love each other so.
I think this cake would be perfect for a 4th of July party or your grandma’s birthday, or a Tuesday night…it’s just perfect, really. So what are you waiting for? Get out there, put your grandma swim suit on and have a big ‘ol slice of coconut cake!
-Ina Garten, Barefoot Contessa
For the Cake:
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
This week’s TWD recipe was Blueberry Crumb Cake, chosen by Sihan of Befuddlement. I was really excited when I saw this week’s choice – I’ve been eyeing this cake for a while now, plus, I have a delicious-smelling “Blueberry Scone” Yankee Candle that makes me crave any kind of blueberry baked goods whenever I burn it. I try not to burn it when I know I’m having company because I don’t want someone to walk into my house thinking I’ve made them some sort of yummy blueberry treat, when I really haven’t. But this weekend worked out perfectly because I was having company and got to burn my yummy-smelling candle because I was indeed baking a blueberry treat for them! Yippee!
I had the most beautiful frozen blueberries for this cake – usually anytime I buy any kind of frozen berries, they’re all clumped together and sort of squished and not all together great-looking. But these blueberries were just perfect. Unfortunately, they didn’t have much flavor….at all. The lemon zest helped some, but not much – in fact, I couldn’t really even taste blueberries. Sad, yes, but it was still really tasty. The crumb topping is really the star of this cake – it’s buttery, slightly crunchy and sweet – I loved it! I can’t wait to try this recipe again, but with fresh blueberries or maybe some raspberries or blackberries. I give it two thumbs up!
If you want the recipe, head over to Sihan’s blog. This is a great cake and tastes best in the morning with your coffee (at least in my opinion!) – give it a try this week!
According to Dorie, this cake is as French as it gets. Apparently over in Paris, no person’s cooking repertoire is complete without this type of cake. Personally, I love the idea of baking something that is a favorite in people’s homes from another country and culture – it makes me feel special in a way. This French Yogurt Cake with Marmalade Glaze was chosen by Liliana of My Cookbook Addiction. It’s basically a lighter pound cake flavored with fresh lemon zest and topped with a lemon marmalade. Unfortunately, none of my grocery stores carry lemon marmalade, so I had to use orange. Boo. This was my first time using orange marmalade and I have quickly come to the conclusion that I don’t like it. The cake was still really good, but I just sort of scraped off the marmalade topping – bummer, because that’s probably supposed to be the best part. Honestly, this cake reminded me a whole lot of my most favoritest lemon cake – Ina’s Lemon Yogurt Cake, (but not near as good, in my opinion). I’m still really glad I tried this – I’ve been looking forward to this recipe for a long time now! I think next time I’ll try topping it with a little lemon curd…mmm, lemon curd.…..
If you want to feel really authentic and French-like, go over to Liliana’s blog and get the recipe for this cake! Perfect for Springtime!
Oops, how’d that get there?! Oh well…Izzy wishes everybody a happy St. Patrick’s Day!!
Ooops. Yeah, I know – today is Tuesday and there is no TWD entry. No mouth-watering recipes from our beloved Dorie. No commentary with me falling all over myself trying to put into words how deep my love is for a certain dessert. Yeah none of that. I just didn’t get around to making the recipe this week. I know, I know – how very irresponsible of me. BUT – I did make this cake. A good ol’ chocolate bundt cake. Nothing fancy, or complicated – just tasty.
I got the recipe from Laure of Vintage Victuals the other day when I was searching for a good bundt cake recipe. I just bought a pretty new bundt pan – you know, one of those wobbly silicon ones, and wanted to put it to immediate use. This cake is chocolatey with a hint of cinnamon (which I love!), and really nice and moist. Although it’s mighty tasty eaten as is, I think it would be excellent with a glob of gooey chocolate frosting on top.
Thanks to Laure for sharing her family’s recipe with me!
Cinnamon Chocolate Cake
1/2 cup butter
1 cup water
1/2 cup vegetable oil
5 tablespoons cocoa powder
2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 1/2 teaspoons cinnamon
1 teaspoon pure vanilla extract
Preheat the oven to 375 degrees. Grease a large bundt pan with cooking spray. Put butter, water, oil, and cocoa in a medium saucepan. Bring to a boil.
Meanwhile, whisk together flour, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Then, add the buttermilk and baking soda. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour batter into prepared pan.
Bake 25 minutes. Allow cake to cool completely in the pan.
Well, I hope everybody had a really nice Valentine’s Day! I know I did – hubby sent me these beautiful tulips (my favorite flower) and took me to the museum – it was a great day…except the part where hubby started choking on the cheese fondue that I screwed up in the first place thus scaring the crap out of me and really grossing me out to the point of not being able to finish my meal which made us both go into hysterics from laughing so much yet still kinda grossed out so we thought we’d just open the second bottle of champagne and try to forget everything….yeah, except for that. Good times. Note to self: next time you’re making cheese fondue, try not to double the amount of cheese you’re supposed to put in. Oops.
So anyway, let’s move on to this cake – the Devil’s Food White Out Cake, chosen by Stephanie of Confessions of a City Eater. This is the gorgeous black and white cake on the cover of Dorie’s book, Baking From My Home To Yours. The cake itself was totally easy to make – it took no time. It sort of reminded me more of a brownie or the Chocolate-Chocolate Cupcakes we made back in October than a normal chocolate cake – it was definitely rich and chocolatey. The icing is what sort of scared me, though – it’s a fluffy, marshmallowy icing, and it starts with a simple syrup that has to reach a specific temperature before being added to egg whites, which eventually all gets whipped up together. You have to use a candy thermometer. I don’t have a candy thermometer and didn’t really feel like buying one…so I used a meat thermometer and a prayer. Thank the good Lord (and my meat thermometer) it worked! I know – it’s sort of a “back-woods” way of doing things (“you might be a redneck if…”), but hey, it worked didn’t it? Don’t judge.
Personally, I’m not a big fan of this icing -it’s just a wee bit too sweet, if you ask me. Give me buttercream or cream cheese anyday! However, it still made for a very delicate, pretty cake – I enjoyed taking pictures of this. You’re supposed to slice the two layers of cakes into four and crumble the fourth layer to top your cake with – but somehow my layers ended up pretty scrawny, so I just sliced a tiny bit off of one layer and made do with only a few crumbs. So normally, this would be a tall, fluffy looking cake…..just use your imagination, hm?
I think this would be a perfect birthday cake for a kid – it’s really chocolatey and way too sweet….that’s what they like, right? That’s what I liked, anyway.
If you want the recipe for this cake – head on over to Stephanie’s blog. She’s got lots of other great stuff on there, too!
Aaaaaaand, one more picture…..then I’ll go. I swear.