I like to think that I am a pretty good baker, but for me so far it has been all about following recipes. I only know the very basics about the science behind how it all works. I am pretty comfortable with cooking on the fly, but baking is much more of a balancing act. While I love to play around with my baking, I usually start with a recipe and go from there. I am pretty comfortable with any failures, since I know my understanding of the foundations of it all is quite limited. Every failure is just a step to understanding more how it works.
This recipe began in an odd way. One day I was rather desperate to eat nachos (this is how my life is sometimes), but I was disappointed to discover I had no sour cream or any other dip type condiment, and no way of getting to the store. I made the nachos anyway, and made a weird sort of soured whipped cream with Sriracha. While it wasn't disgusting, it won't be making its way into the family recipe collection. I also misjudged the amount I would need and ended up with about a cup and a half of the soured cream (pre-sriracha) left over. I don't like wasting food, and for some reason my brain connected this to a chocolate zucchini cake. I took out some of last summer's zucchini to defrost, and started trying to figure out how to make it all into a cake. I looked at quite a few "cake templates" people had put up online using different ratios between the ingredients, and what I came up with ended up being quite delicious! I wouldn't recommend trying to recreate my weird soured cream experiment - just use regular sour cream instead!
Chocolate Zucchini Cake
- 2 cups Shredded Zuchhini
- 1 1/2 cup Sour Cream
- 3 Eggs
- 1 tsp Vanilla
- 2 cups Sugar
- 2 Cups Flour
- 1/3 cup Cocoa
- 1/4 tsp Salt
- 2 tsp Baking Powder
- Chocolate Chips (optional)
Takes , Yield: Two eight inch cakes..
- Preheat your oven to 350˚F.
- Beat eggs, sour cream, vanilla, and sugar together.
- Whisk the remaining dry ingredients together in a separate bowl. When combined add to the wet ingredients and gently mix until there are no remaining pockets of dry ingredients.
- Gently stir in the zucchini.
- Pour into two eight inch round cake pans.
- If you are not stacking the layers and icing the cake, sprinkle some chocolate chips on the top of each.
- Bake for approximately 30-45 minutes, or until an inserted toothpick comes out clean.