Hands-on time: 30 min­utes To­tal time: 2¾ hours Makes: 12 serv­ings

Canadian Living Comfort Food - - Home-style Desserts -

A dou­ble dose of choco­late gives this cake its rich flavour. Greasing your pan with but­ter and then dust­ing with flour is a fool­proof way to en­sure your cake comes out eas­ily.


1 cup but­ter, soft­ened

1⅓ cups packed brown sugar

3 eggs

¾ cup milk

¾ cup veg­etable oil

2½ cups all-pur­pose flour

1 tbsp bak­ing pow­der

¾ tsp each bak­ing soda and salt

¾ cup co­coa pow­der

2½ cups grated zuc­chini (peel-on)

1 cup semisweet choco­late chips

Choco­late Sauce:

170 g bit­ter­sweet choco­late

(about 6 oz), chopped

⅓ cup whip­ping cream (35%)

2 tbsp corn syrup

Cake: In large bowl, beat but­ter with brown sugar un­til fluffy; beat in eggs, 1 at a time, un­til com­bined. Beat in milk and oil.

In sep­a­rate bowl, whisk to­gether flour, bak­ing pow­der, bak­ing soda and salt; sift in co­coa pow­der. Stir into but­ter mix­ture just un­til com­bined. Fold in zuc­chini and choco­late chips. Scrape into greased and floured 10-cup Bundt pan, smooth­ing top.

Bake in 325°F oven un­til cake tester in­serted in cen­tre comes out clean, about 1¼ hours. Let cool in pan for 10 min­utes. In­vert onto rack set over parch­ment pa­per. Let cool com­pletely. (Make-ahead: Wrap in plas­tic wrap and store for up to 2 days or freeze in air­tight con­tainer for up to 2 weeks.)

Cho­co­latein heat­proof Sauce: bowl While­set over cake saucepa­nis cool­ing,of gen­tly sim­mer­ing (not boil­ing) wa­ter, heat choco­late, cream and corn syrup, stir­ring, un­til smooth, about 5 min­utes. Let cool un­til luke­warm and sauce runs slowly off back of spoon, about 15 min­utes. Spoon or spread over top of cake.

PER SERV­ING: about 672 cal, 8 g pro, 44 g to­tal fat (19 g sat. fat), 67 g carb (5 g di­etary fi­bre, 40 g sugar), 99 mg chol, 448 mg sodium, 433 mg potas­sium. % RD I: 10% cal­cium, 28% iron, 21% vit A, 5% vit C, 25% fo­late.

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