Chocolate & Zucchini Espresso Cake ~adapted from Edible Vineyard
1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
2 1/2 c. all-purpose flour
1 T. instant espresso, dissolved in 1 T. hot water
2 t. vanilla
2 c. grated zucchini
1/2 c. sour cream
3/4 c. cocoa powder
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. semisweet chocolate chips
Confectioners’ sugar for dusting
Preheat your oven to 350 degrees. Butter and flour a 10-inch Bundt pan.
Gently whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Using your stand mixer or a mixing bowl with a handheld mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, until thoroughly combined.
Add espresso, vanilla, sour cream and zucchini and mix on low until completely combined.
With mixer on low, slowly add in dry ingredients until everything is completely combined, occasionally scraping down sides of bowl with spatula.
Toss chocolate chips with a teaspoon of sugar and stir into the batter with a wooden spoon.
Pour batter in prepared pan and bake for 50-55 minutes, or until a cake tester comes out clean.
Allow cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and allow to cool completely. Once cake is room temperature dust it with confectioner sugar and serve.
P.S. Updated to add…this morning I woke up to a linking master toilet which came through to my kitchen ceiling. Fun stuff! I’m a stress eater…think anyone would notice if I ate this whole chocolate cake by myself? 😉
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