The other day, I was reading Celia’s post, One Giant Tromboncino, where she mentioned she had made a chocolate zucchini cake with some of the tromboncino. It reminded me of the chocolate zucchini cake I used to make.
I have a tendency to overcook cakes. I am sure it is because I don’t make them often and, therefore, have never worked out just the right moment to take them out of the oven. I have been advised to take them out just before they are perfect because they continue cooking… but when is that?
I don’t usually make cakes because, if you make them, you eat them and I am fat enough but my friend, Sandra, was coming around the other evening and Sandra likes all things sweet so, with the cake on my mind, I decided to make it.
It was lovely and moist, notwithstanding my overcooking tendency. I am sure it is the zucchini that keeps it moist. If you are like me and never come up with a lovely, moist, perfectly-cooked cake, give this one a go. It works for me every time. There is no hint of zucchini: it is just a rich and luscious chocolate cake.
The recipe calls for orange icing. I am sure it would taste just as nice, or even better, with the cream cheese icing commonly used on carrot cakes.
I found the recipe in an old Australian Women’s Weekly publication, Quick & Easy Family Meals. I just read on the web that it is also in the Australian Women’s Weekly’s Cakes and Slices Cookbook which is readily available.
- 90g butter
- 1 tsp orange zest
- 1 cup caster sugar
- 2 eggs
- 1¼ cups self-raising flour
- ¼ cup cocoa
- ½ tsp ground cinnamon
- ¼ cup milk
- 1 cup grated zucchini
- ½ cup chopped pecans/ walnuts
- 30g butter, softened
- 1 tsp orange zest
- 2 cups icing sugar
- 2 tbs* orange juice
*These are 20 mil tablespoons
- Preheat your oven to 180°C.
- Butter a 15cm x 25cm loaf tin, line it with baking paper and then butter the baking paper.
- Cream the butter, zest and sugar in a small bowl until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Transfer the mixture to a large bowl.
- Sift together the flour, cocoa and cinnamon.
- Stir in the sifted dry ingredients and the milk, zucchini and pecans/walnuts.
- Transfer dough into the prepared tin.
- Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
- Stand for three minutes before turning on to a wire rack to cool.
- Spread cold cake with orange icing.
Beat butter and rind in a small bowl until smooth. Gradually beat in sifted icing sugar and juice.