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.
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.
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.