September 3, 2012

Chocolate & Zucchini Cake

September 3, 2012
The chocolate and zucchini cake is a controversial recipe. To whomever I’ve served it, the first reaction is disbelief. It has a moist and light texture and, no, it doesn’t taste like zucchini at all! It is one of those cakes that go well without a filling or cream. Pumpkin can be substituted for the zucchini. Although the recipe is vegan, milk-products can be used instead of orange juice and olive oil.
1Chocolatecake2Chocolatecake
And, what’s my excuse for sloppy decorating? Because I was baking other, serious, goodies for a birthday party of a friend at the same time, I let the inner child to go wild with the cake! My six year old alter ego had a blast frosting it, as you can see.
3Chocolatecake4Chocolatecake
For the filling I chose black currants because it is a season for them now. They have a strong taste that combines well with chocolate. Because I wanted a stiffer filling, I boiled and soured milk into cheese, creamed it, and mixed it with crème fraiche and white chocolate. The hue comes from black currant jam. A cluster of chokeberries act as a camouflage unsuccessfully hiding the chocolaty mess.
5Chocolatecake6Chocolatecake
Thank you.

41 comments :

  1. I love the combination of chocolate and zucchini and have too made cakes and muffins with these ingredients. Love the addition of black currants!

    ReplyDelete
  2. Some messes can look seriously good! :)

    ReplyDelete
  3. I don't think I've seen a prettier messy cake! Those currants add the most beautiful blush!

    ReplyDelete
  4. What a splendid cake and presentation!

    Cheers,

    Rosa

    ReplyDelete
  5. I have already tested the zucchini in a cake with chocolate, perfect combination, I loved this ... I love your delicious cake
     
    kiss

    ReplyDelete
  6. This is the best mess i have seen!! I really want to try this cake with pumpkin as I have a small piece of pumpkin in my refrigerator right now.

    ReplyDelete
  7. Love the chocolate zucchini combination. I also make a zucchini and cranberry cake with cream cheese frosting. Love your pictures as always :-) I think I adore your 6 year old alter ego.

    ReplyDelete
  8. Lovely cake Lashmi. Like the combination of the chocolate and zucchini, used to make something similar with beetroot. I could shamelessly lick the running chocolate on the side :)

    ReplyDelete
  9. This cake is absolutely stunning! Love this!

    ReplyDelete
  10. Usually I like a minimal amount of frosting on my cakes, but this... this frosting sounds like I could just eat it with a spoon. Fantastic as always!

    ReplyDelete
  11. So absolutely beautiful! The frosting and the photography are amazing. I'm sure it tastes fantastic, too.

    ReplyDelete
  12. It looks like a topsy-turvy fairy cake!!! I absolutely adore it....

    Heidi

    ReplyDelete
  13. Holy Toledo! When I received the email teaser I assumed you were talking about a typical loaf pan cake--may jaw dropped when I saw what you'd done. Talk about about a killer cake! Lovely pastry work and, as always, lovely photos. Ken

    ReplyDelete
  14. I love the casual look on icing cakes and am most impressed with this one. I have printed out the recipe and will try when I have enough time in one stretch.

    ReplyDelete
  15. Quite an amazing presentation.

    ReplyDelete
  16. These pictures are stunning. I can't wait to make this!

    ReplyDelete
  17. The messy and the sloppy frosting looks like a fancy art .. and I like it this way more actually :)

    ReplyDelete
  18. I was one of a few people who had the pleasure to taste this "sloppy" cake. The unanimous opinion of all of us, Lakshmi's voluntary and culinary guinea-pigs - it was d e l i c i o u s! Although, to be honest, it looked like it was grown in a deep forest and was an important part of a regular diet of Scandinavian trolls! :D

    I had no idea that inside the cake, there was also a zucchini. And that makes me worry. What will my wife come up with, next? A pizza with chocolate frosting?! Sweet muffins with homemade Mongolian mustard!? ;) :D

    ReplyDelete
  19. ohhh great a vegan creation, something for me to try! Hope it turns out like yours, looks delicious.

    ReplyDelete
  20. Well, this may just be the most stunning zucchini cake I have ever seen. I hope you got to enjoy most (all) of it!

    ReplyDelete
  21. Laksmi your mess is beauty! I have no idea how you call this sloppy! It is the prettiest cake I have ever seen. The color that the berries imparted is truly beautiful and I have always loved chocolate and zucc. cakes. yes the best part is no one knows!! So you did not tell anyone until you blogged?? haha I just read the comment from your H! seems like you already have some ideas. Would not really mind a pizza with choc. frosting.

    ReplyDelete
  22. Just made the cake part for my son to take to school for his birthday treat--yummy! I only had extra virgin olive oil so I substituted it with heavy whipping cream. I didn't have ingredients for filling so will try again this weekend! I also substituted black currants with fig butter. I can't believe how delicious it is!
    Thank you for enlightening me with such guiltless treats!

    ReplyDelete
  23. I'm happy you are so lenient about the aesthetics of the cake! I’m even happier to hear thefolia baked it and it turned out well. Yesterday I received an e-mail from a friend who also tried the recipe. Her lovely kids and husband liked it so much that she was left with a microscopic crumb for herself!

    Maria – I saw you have a post about a similar cake. The idea for this cake comes from Virpi Raipala-Cormier’s Frantsilan yrttitilan kasviskeittokirja. I have developed a vegan version of it for cooking classes, but have done it many times with butter and buttermilk. The cake baffles me because it is so easy to make in a food processor. Usually, I tend to be neurotic about mixing a cake batter in order to avoid viscosity.

    Soma – I forgot to mention there was zucchini in the cake when serving it :-). Sometimes it is better to keep the guinea-pigs in dark!

    ReplyDelete
  24. >>Sometimes it is better to keep the guinea-pigs in dark!<<

    Oink, oink! The guinea-pig happily approves. :)

    ReplyDelete
  25. Your photo is amazing. I don't think chocolate and zucchini is such a controversy. I love zucchini bread and can see how using zucchini in a cake would work! Saw your photo on FoodGawker.com and clicked over to your site.

    ReplyDelete
  26. ooooh! want to reach out and grab a bite! looks really yum and great recipe too!

    ReplyDelete
  27. Such a stunningly gorgeous cake! And what a combination of flavors. I love it.

    ReplyDelete
  28. Beautiful presentation...let the six-year-old alter ego out more :). Your blog is so inspiring.
    The photography and presentation is so amazing and unique.

    ReplyDelete
  29. Kelsey - thanks for the encouragement! The six year old gets out of control at times, but hey, kids are kids.

    ReplyDelete
  30. Sloppy decorating? I think the cake looks amazing, however Zucchini sounds a bit strange but I thought the same before eating my first carrot cake ; )

    ReplyDelete
  31. LOVE LOVE LOVE this gorgeous and delicious cake. It's not sloppy at all. It's a delicious and delectable art :)

    ReplyDelete
  32. How do you ever take such breath-taking photographs Lakshmi? It is a big treat to the eyes. :)

    ReplyDelete
    Replies
    1. Hah, Pratiba, I'm not as good photographer as you'd like to think. The strength of photography is the light. I pay too little attention to it. No energy left after cooking and setting things up. I rely on good luck! Sometimes the pictures turn out fine, sometimes not. I have a lot of imagination though. Hopefully it compensates some of the weakness regarding light. In the end, photography is a skill. It will improve by study, contemplation and practice, like every work. Whatever experience is gained will expand the field.

      Delete
  33. Bellissima ricetta, bellissime fotografie.
    Brava!!!
    Luisa

    ReplyDelete
  34. Your six year old alter ego can decorate cakes incredibly beautifully. :) And the color in this is unreal. Love that you didn't need dye to do that! I made my first chocolate zucchini cake this year and was shocked at how good it was. Shocked just because I really dislike zucchini. But I'm sure this is even better! Absolutely stunning.

    My husband was walking by when I was looking at the pictures and he said, "Whose blog is that?! I know whose it is. She has a big log collection. That's because she just has to walk out into the forest." Silly ideas he has but at least he recognized your photography. :)

    ReplyDelete
    Replies
    1. Your husband is right: I find wood all the time just by going out. It is everywhere in Finland. The log above, for example, was waiting just outside our door.

      Delete
  35. Wow. An amazing looking cake. Can't wait to try it out myself. Was just wondering what size of cake tin/tray to use?

    ReplyDelete
    Replies
    1. You can use a 25 cm (9.8") round cake tin. I don't remember anymore if I used a tin or tray. I wanted the cake to be small and tall, so I cut the final shape before filling it.

      Delete