Aug 18, 2016

Chocolate zucchini cake with mascarpone & goat cheese frosting

I don't know why but sometimes, combinig sweet with savoury really makes wonders. In this case there are two of them - rich chocolate centre and creamy, light topping. So please, do not be afraid of these uncommon ingredients and just bake this cake. Finish it with some fresh stone fruits and you will have the ultimate rustic summer dessert!

Ingredients for 15cm cake pan:


- 160g (1¼ cup) flour
- 60g (1/2 cup) cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 200g (1 cup) sugar
- 1 egg + 1 egg yolk
- 100ml canola oil
- 1 tsp vanilla extract
- 350g (2 cups) grated zucchini
- 65g (1/2 cup) grated semi-sweet chocolate


- 100g (4 tbsp) mascarpone cheese
- 50g (2 tbsp) soft goat cheese
- 1 tbsp honey
- fresh fruits for topping

1. Preheat the oven to 180C/350F.

2. In a small bowl, combine the flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl mix the egg, egg yolk and sugar until smooth. Add canola oil and vanilla extract. Gently squeeze the zucchini to remove the excess water and then add to the rest of ingredients along with grated chocolate. Stir in the dry mixture.

4. Grease and flour the pan (or line with parchment paper) and transfer the batter to your prepared dish. Bake for 1 hour or until the cake tester comes out clean. Set aside until completely cooled.

5. Prepare the frosting. Combine all of the ingredients in a bowl and stir vigorously until smooth.  Frost the top of your cooled cake and finish with some fresh summer fruits.


No comments:

Post a Comment