This chocolate garden cake is a sweet way to use some zucchini and carrots from the garden. I put together this recipe for a special occasion and it was heavenly.
If you have a celebration coming up, or just love chocolate, this recipe is a must try...
If you have a celebration coming up, or just love chocolate, this recipe is a must try...
Miss Lady Bug’s Chocolate Garden Cake
Cake Ingredients:
2 1/2 cups white whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon of cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark brown sugar
1/2 cup granulated sugar
¾ cup applesauce
1/2 cup grape seed oil
1/2 cup buttermilk
3 eggs
1 teaspoon pure vanilla extract
1 cup shredded zucchini
1 cup shredded carrot
1 cup semi-sweet chocolate chips
Chocolate Maple Glaze Ingredients:
1 ½ cups semi-sweet chocolate chips
6 tablespoons butter
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350°F. Use a non-stick baking spray to grease a bundt pan and set aside.
Mix the flour, cocoa powder, cinnamon, baking powder, baking soda, and salt. In a separate bowl, mix the sugar, applesauce, and grape seed oil. Add the buttermilk, eggs, and vanilla. Fold in the zucchini and carrots. Add the dry ingredients. Fold in the chocolate chips.
Pour the batter into the bundt pan and bake for about 40 minutes in a convection oven. Cool cake in the pan for 15 minutes and then remove and place on a wire rack. Cool completely.
Add glaze ingredients together in a large glass measuring cup and microwave for about 45 seconds, stirring half way though. Pour warm glaze over cake. Garnish with edible flowers (optional).
Enjoy!
Cake Ingredients:
2 1/2 cups white whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon of cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark brown sugar
1/2 cup granulated sugar
¾ cup applesauce
1/2 cup grape seed oil
1/2 cup buttermilk
3 eggs
1 teaspoon pure vanilla extract
1 cup shredded zucchini
1 cup shredded carrot
1 cup semi-sweet chocolate chips
Chocolate Maple Glaze Ingredients:
1 ½ cups semi-sweet chocolate chips
6 tablespoons butter
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350°F. Use a non-stick baking spray to grease a bundt pan and set aside.
Mix the flour, cocoa powder, cinnamon, baking powder, baking soda, and salt. In a separate bowl, mix the sugar, applesauce, and grape seed oil. Add the buttermilk, eggs, and vanilla. Fold in the zucchini and carrots. Add the dry ingredients. Fold in the chocolate chips.
Pour the batter into the bundt pan and bake for about 40 minutes in a convection oven. Cool cake in the pan for 15 minutes and then remove and place on a wire rack. Cool completely.
Add glaze ingredients together in a large glass measuring cup and microwave for about 45 seconds, stirring half way though. Pour warm glaze over cake. Garnish with edible flowers (optional).
Enjoy!
By Miss Lady Bug
RSS Feed
