It hasn’t even been a month and I’m already posting another recipe for chocolate bundt cake. My new found love for bundt cakes is probably obvious. The cakes are rich, moist and much quicker and easier than a layer cake with finicky buttercream frosting. Best part, they’re just as gorgeous (so much so that your mouth may water with one glimpse).
This cake is almost guilt-free. It utilizes only whole-wheat flour and fresh zucchini. No one has to know that. But of course the butter or oil and sugar still make it a treat.
Taste: Deeply cocoa, slightly nutty, with the tiniest hint of zucchini.
Texture: Moist and surprisingly soft for whole-wheat. The glaze pushes it over the top.
Ease: So much easier than a layer cake yet just as impressive.
Appearance: Best part of bundt!
Pros: Easy, sort of guilt free, and perfect for entertaining.
Would I make this again? Next time I might try to replace the fat with applesauce and cut down the sugar.
Chocolate Zucchini Bundt Cake
Serves about 16
From King Arthur Flour Whole Grain Baking
For the cake:
- 2 1/2 cups (10 ounces) whole wheat flour
- 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick, 4 ounces) unsalted butter, softened, or vegetable oil
- 1/2 cup buttermilk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups (about 1 pound) shredded zucchini (2 small zucchini)
- 1 cup semisweet chocolate chips
For the glaze:
- 1/2 cup heavy cream
- 3/4 cup semisweet chocolate chips
- 2 teaspoons corn syrup
Preheat the oven to 350 degrees F. Lightly grease a 10-cup bundt pan.
In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. In a large mixing bowl stir together the sugars and butter until smooth. Add buttermilk eggs, and vanilla; mix well. Add half the dry ingredients, stirring until evenly moistened. Stir in the shredded zucchini, then the remaining flour mixture. Stir in chocolate chips. Pour batter into prepared pan.
Bake until the top springs back when lightly touched, about 45 minutes. Remove from the oven and cool on a rack for 15 minutes. Lightly loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or running a thin, flexible spatula down the sides, then put the rack on top of the pan and flip the cake over. Remove the pan and allow the cake to cool on rack completely. Once cooled remove cake to a serving platter.
To make the glaze heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over cooled cake on platter.