Chocolate Zucchini Cake with Custard Sauce
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
YIELD: 16 servings.
The minute I can get my hands on zucchini, I start making this light and luscious cake. For years it was an often-ordered dessert at my sister's deli. —Peggy Linton, Cobourg, Ontario
Ingredients
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1-3/4 cups sugar
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1/2 cup canola oil
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1/4 cup butter, softened
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1/2 cup buttermilk
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2 eggs
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1 teaspoon vanilla extract
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2-1/2 cups all-purpose flour
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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2 cups finely shredded zucchini
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1/2 cup semisweet chocolate chips
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1/2 cup sliced almonds
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CUSTARD SAUCE:
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1/2 cup sugar
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2 tablespoons all-purpose flour
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2 tablespoons cornstarch
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3 cups whole milk
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3 egg yolks
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3 tablespoons butter
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1/4 teaspoon almond extract
Directions
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1.
Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
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2.
In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
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3.
Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
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4.
For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
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5.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.
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