HEALTHY OVEN CHOCOLATE ZUCCHINI FUDGE CAKE by Sarah Phillips © 1999 Sarah Phillips baking911.com
Healthy Oven is a registered trademark of Sarah Phillips
Cake and photos by Orange Piggy © Sarah Phillips baking911.com
I lightened the original recipe in calories and fat and reduced the amount of sugar for a simply moist, fudgy and delightful outcome. The original recipe had 547 calories per slice and 20 grams of fat, but my version has 284 calories and 4 fat grams. I reduced the cholesterol content from 88 mg per slice to 28 mg, with zero trans fats.
The cake is finished with a flavorful rum glaze. You can substitute the zucchini in the recipe with the same amount of grated carrots or shredded apples.
CAKE HELP
INGREDIENTS
Cake:
3/4 cup unsweetened applesauce
3/4 cup brown sugar
3/4 cup sugar
3 large eggs; can substitute with 2 large eggs and 2 large egg whites
2 cups (about 3 medium) zucchini squash; shred on the small holes on a grater and then measure
1/3 cup rum; can substitute with brandy or water
1 cup buttermilk, well shaken
1 tablespoon canola oil
2 1/2 cups unbleached flour, all-purpose; spoon into measuring cup and level to rim
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup semisweet chocolate chips; mini's are best to use
Rum Glaze:
1 2/3 cups powdered sugar
3 tablespoons rum; can substitute with fruit juice or water
INSTRUCTIONS
Cake:
1. Position a rack in the center of the oven and preheat to 350 degrees. Grease and flour a 10-inch tube pan.
2. In a large bowl, combine the dry ingredients. Make a well in the center of the ingredients and set aside.
In a medium sized bowl, mix wet/sugar ingredients and beat for 1 minute with a handheld mixer on medium, until frothy.
3. Pour wet/sugar ingredients into the well made in the dry ingredients. Quickly combine ingredients with a large rubber spatula in a folding motion until almost mixed. Add the chocolate chips and fold into the batter until a few whisps of flour remain. Do not overmix.
4. Pour into a prepared tube pan and bake for 40-45 minutes or until done. The cake will spring back lightly when touched. Do not overbake. Let sit on a wire rack for 15 to 20 minutes and then unmold cake. Place right-side-up on a wire rack to cool completely.
Glaze:
1. Combine the powdered sugar and rum in a small bowl until well combined. The syrup should flow like glue.
If not, thicken with more powdered sugar or thin with more rum.
SERVE
Place on a rimmed cake plate and glaze with the rum glaze.
STORAGE
Store cake in the refrigerator for 2 to 3 days. It can be frozen for a month or more. Cakes with applesauce tend to "sweat" when stored because they draw moisture from the air, so refrigeration helps with this issue.
Cake and photos by Orange Piggy © Sarah Phillips baking911.com
