Recipes: Chocolate zucchini cake with chocolate wine

Published: Wednesday, Aug. 22, 2012 - 12:00 am | Page 2D
Last Modified: Wednesday, Aug. 22, 2012 - 10:15 am

Makes one tube cake or 2 loaf cakes

Recipe from Ellen Haertle, whose blog, Bake It With Booze (www.bakeitwithbooze.com), is a partner with Sacramento Connect. She writes:

This recipe is based on my Grandma Truitt's recipe, handed down from generation to generation. I did make a few modifications with, of course, the addition of booze and using a different pan.

I used chocolate wine, which I have seen here and there. It's a combination of red wine, milk and, you guessed it: chocolate. … I wasn't really sure how I felt about it until I tried it just before making this cake. It's very interesting and would make a great cocktail or an after-dinner dessert wine. Think Baileys or Kahlua. Creamy and rich. … And, turns out it's also great for baking!

INGREDIENTS

1/2 cup butter, at room temperature

1/2 cup vegetable oil

1 3/4 cup sugar

3 eggs

1 teaspoon vanilla

1/2 cup buttermilk

1/2 cup chocolate wine (or red wine or Kahlua … whatever!)

3 cups flour

1/4 cup unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon cloves

2 cups shredded zucchini

2/3 cup chocolate chips, divided (I use bittersweet for this cake)

INSTRUCTIONS

Spray one 10-inch tube pan (or 2 loaf pans) with nonstick baking spray. Preheat oven to 325 degrees.

Cream the butter, oil and sugar until light in color. Beat in the eggs, one at a time.

In a measuring cup, combine the vanilla, buttermilk and chocolate wine. Set aside.

In a medium bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon and cloves. Blend together and set aside.

Add the flour mixture to the butter and sugar mixture, alternating with the buttermilk mixture. Begin and end with flour (3 parts flour, 2 parts liquid).

Mix just to incorporate. Fold in the shredded zucchini. Make sure to blend well.

Spread 1/2 the batter in the pan. Sprinkle with 1/3 cup chocolate chips.

Spread the remaining batter in the pan; smooth. Sprinkle with the remaining 1/3 cup chocolate chips.

Bake for 55-60 minutes, until a toothpick comes out clean. Watch carefully.

Remove from oven to a wire rack and cool for 20-25 minutes. Release the sides and turn out onto a plate so the chocolate chips are on top. Cool completely before cutting.

Optional: Mix 1 cup powdered sugar and a few tablespoons of chocolate wine to make a simple glaze.

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