How to: Master Chocolate Cake

Believe it or not, January 27th is the official Chocolate Cake Day.  Nestled between National Peanut Brittle Day and National Kazoo Day, it provides – at the very least – a reason to whip up a celebratory confection. Yesterday we shared a few tips from Andrea Chesman & Fran Raboff’s 250 Treasured Country Desserts. Armed with your new-found knowledge, try your hand at making their Chocolate Zucchini Cake.

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.  Serves 10-12

4 ounces unsweetened chocolate
1/2 cup canola oil
2 cups sifted unbleached all-purpose flour
1/3 cup unsweetened cocoa
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

1. Preheat the oven to 350 degrees Fahrenheit. 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.
2. Combine the 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.
3. Sift together the flour, cocoa, baking powder, baking soda, salt and cinnamon.
4. 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.
5. Bake for 40 minutes, until a tester inserted into the center of one of the cake layers comes out clean.
6. Cool on wire racks for about 10 minutes. Remove the cakes from the pans and cool completely.
7. 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

1. 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.
2. 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.