- 20 minutes
- 40 minutes
- Makes 10 to 12 servings
These zucchini cakes are oh so sweet, with a rich chocolate cake and a chocolate fudge icing. These treats are worth every bite.
In a bowl, sift together the flour, the cocoa powder, the baking soda, the baking powder, the salt, and the cinnamon. Set aside.
In the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar until combined.
Add the vanilla, the eggs, the cream, and the sour cream. Beat until well combined. Add in the dry ingredients and combine well.
Add the zucchini and mix it in.
Grease and flour your cake pans. You can use small cake pans (3x5-inch) if desired; this batter will fill 5 to 6 of those. Bake in a 350 degree oven for approximately 30 minutes (until a toothpick inserted in the center comes out clean). Or bake it in a 13x9 or another size pan; bake for 35 to 40 minutes and check for doneness.
- Let the cake(s) completely cool.
To make the frosting: in a medium saucepan, place the chocolate fudge frosting and the chocolate chips.
Over medium-low heat, stir constantly until the chocolate chips have melted and the consistency is easy to stir.
Pour the frosting over the cake(s) and allow to cool. You can pop these little cakes in the freezer for up to 2 months, so they make a great make-ahead dessert!