Recipe: Chocolate-Zucchini Layer Cake and Chocolate Frosting

FROSTED CHOCOLATE-ZUCCHINI LAYER CAKE

"This is a rich, dark chocolate cake. The zucchini is barely noticeable, except to give the cake an unusually moist texture."

4 ounces unsweetened chocolate
1/2 cup canola oil
2 cups sifted unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter; at room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/3 cup buttermilk, yogurt, or sour cream
3 cups grated zucchini or summer squash
Chocolate Frosting (recipe follows), or frosting of your choice

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round nonstick cake pans. If you are using uncoated aluminum bakeware, grease the cake pans and line with parchment paper.

Combine the 4 ounces of chocolate and oil in the top of a double boiler set over simmering water. Stir until completely smooth and glossy. Remove the top of the double boiler from the heat and set aside.

Sift together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon.

Cream the butter and sugar in a large bowl until light. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate mixture and the vanilla. Add the flour mixture and the buttermilk and beat until just combined. Fold in the zucchini. Divide the batter evenly between the prepared pans.

Bake for 40 minutes, until a tester inserted into the center of one of the cake layers comes out clean. Cool on wire racks for about 10 minutes. Remove the cakes from the pans and cool completely.

Fill between the layers and frost with the frosting of your choice.

Unless you have a favorite frosting you'd like to use, here's a suggested option:

CHOCOLATE FROSTING

3 ounces unsweetened chocolate
3 tablespoons butter
3 cups sifted confectioners' sugar
Pinch of salt
7 tablespoons milk, at room temperature
1 teaspoon vanilla extract

Melt the chocolate and butter in the top of a double boiler set over simmering water. Stir until completely smooth and glossy. Remove the top of the double boiler from the heat and let cool slightly.

Blend in the confectioners' sugar and salt, alternating with the milk and vanilla. Mix until the frosting is smooth and has a good consistency for spreading.

Makes 1 (9-inch, 2-layer) cake, 10-12 servings
Source: 250 Treasured Country Desserts by Andrea Chesman and Fran Raboff