Zucchini cake with chocolate and coffee parfait

Zucchini, Chocolate, and Coffee Parfait Cake

In a world that is constantly in motion, where the weather seems to lose its balance between heat waves and rain, I discovered a culinary treasure in my garden. Zucchini, those humble heroes of summer, have miraculously thrived and inspired me to create a delicious cake, rich in texture and flavor. This recipe combines the richness of chocolate with the subtlety of zucchini, and to add an extra touch of sophistication, I've included a coffee parfait that will elevate each serving to another level. Let’s embark on this culinary journey together!

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 12

Ingredients

For the cake
- 1/2 cup of butter (about 115 g)
- 1/2 cup of oil (preferably sunflower or olive oil)
- 1 3/4 cups of sugar (about 350 g)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 packet of baking powder (about 10 g)
- 1/2 cup of yogurt or sour cream (at room temperature)
- 2 1/2 cups of flour (about 310 g)
- 3/4 cup of cocoa powder (preferably high quality)
- 1 teaspoon of ground coffee
- 1/2 teaspoon of cinnamon
- 2 cups of peeled and grated zucchini (about 250 g)
- 1/2 cup of chocolate chips (dark chocolate is ideal)
- 2 large eggs
- Almond flakes and cinnamon powder for decoration

For the coffee parfait
- 300 ml of heavy cream
- 100 g of chocolate with at least 75% cocoa
- 2 teaspoons of ground coffee

Instructions

1. Preheat the oven and prepare the pan: Start by preheating your oven to 180°C (350°F). Prepare a 30x40 cm baking tray by lining it with parchment paper. This step is essential to ensure that the cake does not stick and can be easily removed from the pan.

2. Make the cake base: In a large bowl, use a mixer to beat the butter, oil, sugar, vanilla, and salt until you achieve a creamy, light-colored mixture. It’s important for the butter to be at room temperature for better incorporation. Add the eggs one at a time, mixing well after each addition. Then, alternate adding the yogurt and flour with the baking powder, mixing gently to avoid developing gluten.

3. Incorporate the wet ingredients and zucchini: Once the batter is homogeneous, add the grated zucchini, cocoa powder, coffee, and cinnamon. Gently mix until all ingredients are well incorporated, then fold in the chocolate chips. They will melt during baking, providing a unique texture and flavor.

4. Bake the cake: Pour the batter into the prepared tray and level the surface with a spatula. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. The cake won’t rise much, but it will bake evenly, resulting in a moist and fluffy texture.

5. Prepare the coffee parfait: While the cake is baking, melt the chocolate with 50 ml of cream in a double boiler, stirring continuously to prevent burning. Once melted, let it cool slightly. In another bowl, whip the remaining 300 ml of cream until it forms soft peaks, but not too stiff. Add the melted chocolate and the two teaspoons of ground coffee, gently folding to maintain the cream's lightness.

6. Assemble the cake: Once the cake has cooled slightly, pour the parfait cream on top, smoothing it out with a spatula. Sprinkle almond flakes and cinnamon powder for a decorative touch and enhanced aroma. Allow it to cool completely before cutting it into squares.

7. Serve: Cut the cake into suitable squares and for an impressive visual effect, add a scoop of coffee parfait on top of each serving. You can further decorate with grated chocolate or fresh fruits like blackberries or raspberries for a colorful and flavorful contrast.

Helpful tips & variations

- Zucchini: It’s important to use fresh, juicy zucchini. Before grating, make sure to wash them well. If desired, you can also add grated carrots for extra sweetness and nutrients.
- Chocolate: Use high-quality chocolate with at least 70% cocoa content for an intense flavor. You can also experiment with white chocolate for an interesting contrast.
- Parfait: If you don’t have an ice cream maker, you can place the parfait in a container and freeze it, stirring every 30 minutes to achieve a fluffier texture.
- Flavor enhancement: Add nuts or toasted hazelnuts to the batter for a crunchy element. Additionally, a teaspoon of almond extract instead of vanilla can provide a distinct flavor.

Nutritional information

This zucchini and chocolate cake offers a good balance of carbohydrates, proteins, and healthy fats, while zucchini contributes a significant amount of fiber and vitamins. Each serving has approximately 250 calories, making it an excellent choice for a dessert that not only delights the taste buds but also supports a balanced diet.

Frequently asked questions

1. Can I use frozen zucchini?
Yes, but make sure to thaw and drain them well before adding them to the batter to avoid excess moisture.

2. How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days. You can also freeze it for a longer period.

3. What drinks pair well with this cake?
A cappuccino or espresso will pair perfectly with the cake, and for those who prefer refreshing beverages, a berry tea will complement the chocolate flavors.

4. Is it suitable for vegans?
You can adapt the recipe by using vegan butter, almond or soy milk instead of yogurt, and replacing the eggs with a chia or flaxseed mixture.

I hope this zucchini, chocolate, and coffee parfait cake becomes a beloved recipe in your kitchen. Don’t forget to share this delicacy with your loved ones because, after all, cooking is an art that enjoys every moment spent together!