Indulge in a rich, moist Dark Chocolate Zucchini Cake, a delightful twist on classic cake recipes with cream cheese. This easy-to-make dessert hides a healthy vegetable, making it a surprisingly delicious treat everyone will love. You’ll be amazed at how simple it is to create this decadent cake.
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! Shredded zucchini adds moisture without tasting “vegetal.”
- Cocoa Powder: Use unsweetened natural cocoa powder for deep chocolate flavor.
- Cream Cheese: Full-fat cream cheese is best for a rich frosting; reduced-fat options can work but might be less creamy.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups shredded zucchini (about 1 medium zucchini), firmly packed
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (optional, for thinning)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Servings: 12
- Tools: 9×13 inch baking pan, large mixing bowls, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your Dark Chocolate Zucchini Cake won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and baking powder. Set this aside for later.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternate Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
5. Fold in Zucchini
Gently fold in the shredded zucchini until evenly distributed throughout the batter. Do not overmix the cake recipes with cream cheese base.
6. Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
7. Make the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches your desired consistency. This rich frosting is what makes this one of the best cake recipes with cream cheese.
8. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve your delicious Dark Chocolate Zucchini Cake.
Variation Ideas:
- Chocolate Chips: Fold ½ cup of chocolate chips into the batter for extra chocolatey goodness.
- Spiced Cake: Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm flavor.
- Nutty Twist: Sprinkle chopped walnuts or pecans on top of the frosting.
Storage Instructions:
Store leftover Dark Chocolate Zucchini Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Allow slices to come to room temperature for about 15-20 minutes before serving for the best texture.
Frequently Asked Questions (FAQ):
Q: Can I use frozen zucchini?
A: Yes, but make sure to thaw it and squeeze out as much excess liquid as possible before adding it to the batter.
Q: Can I make this cake in a different pan size?
A: You can use two 8-inch round pans, but adjust baking time to about 30-35 minutes.
Q: How do I prevent the cake from sinking in the middle?
A: Make sure not to overmix the batter and ensure your baking soda and powder are fresh.
Q: Can I make the cream cheese frosting ahead of time?
A: Yes, you can prepare the frosting a day in advance and store it in the refrigerator. Let it soften slightly at room temperature and re-whip before spreading.
Q: Will this cake taste like zucchini?
A: No, the zucchini’s flavor is completely hidden by the chocolate. It only adds moisture to the Dark Chocolate Zucchini Cake.
Q: Is this a good recipe for beginners?
A: Absolutely! This is one of the easier cake recipes with cream cheese and perfect for new bakers.