Chocolate Zucchini Cake with Broiled Topping
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Category: Dessert
Servings: 1 9×13-inch pan
Calories per serving: 5689
Description
This Chocolate Zucchini Cake with Broiled Topping is a decadent, moist dessert that’s as delightful as it is unexpected. The inclusion of zucchini adds moisture and a subtle richness, while the combination of cocoa and honey ensures a deep chocolate flavor. Topped with a broiled layer of buttery, sweet brown sugar syrup and toasted almonds, it’s a treat that’s sure to impress at any gathering. Perfect for an afternoon tea or a special occasion, this recipe from Love With Recipes blends the comfort of chocolate cake with a twist of vegetable goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Honey | 1/2 cup |
| Brown Sugar | 1 cup |
| Buttermilk | 1/3 cup |
| Baking Soda | 1/2 tsp |
| Baking Powder | 1 tsp |
| Zucchini (grated) | 1 cup |
| Buckwheat Flour | 3/4 cup |
| All-Purpose Flour | 2 cups |
| Salt | 1 tsp |
| Butter (melted) | 1/2 cup |
| Brown Sugar (topping) | 1 3/4 cups |
| Milk (for topping) | 1 cup |
| Sliced Almonds | 1/4 cup |
| Almond Flavoring | 1/2 tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 5689 |
| Total Fat | 307.8 g |
| Saturated Fat | 66.8 g |
| Cholesterol | 554.2 mg |
| Sodium | 4644.7 mg |
| Total Carbohydrates | 712.1 g |
| Dietary Fiber | 29.9 g |
| Sugars | 472.5 g |
| Protein | 67.2 g |
Instructions
-
Prepare the Cake Pan
Begin by greasing a 9×13-inch cake pan with butter or non-stick cooking spray. This ensures the cake will release easily once baked. -
Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for baking the cake evenly and ensuring the correct rise. -
Mix the Wet Ingredients
In a large mixing bowl, beat the eggs, melted butter, honey, and brown sugar together until the mixture is smooth and well-combined. -
Combine the Dry Ingredients
In a separate bowl, whisk together the baking powder, salt, buckwheat flour, all-purpose flour, and cocoa powder. Set the dry ingredients aside. -
Mix the Buttermilk and Baking Soda
In a small bowl, stir together the buttermilk and baking soda. Let this mixture sit for a moment as it will bubble slightly when combined. -
Combine Wet and Dry Ingredients
Add the grated zucchini to the wet egg mixture. Then, add one-third of the dry flour mixture, stirring gently until combined. Continue adding the remaining flour mixture and buttermilk alternately, mixing just until incorporated. -
Add Flavoring
Add the almond flavoring to the batter and mix well. This will give the cake a delightful undertone that complements the chocolate flavor beautifully. -
Bake the Cake
Pour the prepared batter into the greased cake pan, smoothing it out with a spatula. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake near the middle and cracks to ensure it’s fully baked. -
Prepare the Topping
While the cake is baking, prepare the broiled topping. In a saucepan, melt the butter over medium heat. Add the brown sugar and milk, stirring until the sugar has dissolved and the mixture is smooth and slightly thickened. -
Add Topping to the Cake
Once the cake is baked and out of the oven, spread half of the brown sugar mixture over the top, ensuring it covers the entire cake evenly. Sprinkle the sliced almonds over the top, adjusting the amount to your taste. -
Drizzle the Remaining Syrup
Drizzle the remaining brown sugar syrup evenly over the almonds and cake. -
Broil the Cake
Return the cake to the oven and set it under the broiler. Watch carefully as the topping begins to bubble and turn golden brown. This should only take a few minutes, so be sure to keep an eye on it to prevent burning. -
Serve and Enjoy
Once the topping is browned and caramelized, remove the cake from the oven. You can serve it warm or allow it to cool. For an extra indulgence, top each serving with whipped cream or your favorite whipped topping.
Tips & Variations
- Substitute Flour: If you prefer, you can replace the all-purpose flour with whole wheat flour for a slightly denser, heartier texture.
- Add Nuts: For additional crunch, you can mix chopped walnuts or pecans into the cake batter before baking.
- Frosting Option: For a richer version, you could top the cake with a chocolate ganache or cream cheese frosting instead of the broiled topping.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
This Chocolate Zucchini Cake with Broiled Topping offers a creative twist on the traditional zucchini bread. The moist, dense cake is complemented by a crunchy, sweet topping that adds an extra layer of texture and flavor. It’s an ideal dessert for those looking to add a little more vegetable goodness to their treats without sacrificing taste. Whether served warm or cold, this cake is sure to satisfy any sweet tooth!
