Chocolate Zucchini Cake with Rhubarb Compote
Posted in /Cooking/Desserts/Cake on Saturday, August 31, 2019
This cake recipe came from the Alberta Agriculture District Office in Vegreville. It was gifted to me by an old German grandma. The Rhubarb recipe came from the need to deal with the prehistoric rhubarb plant in my garden.
Cake Ingredients
1/2 cup butter
1/2 cup oil (canola works well, as it imparts no flavour)
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk (1 Tbsp lemon juice plus ? cup milk)
1/4 cup cocoa powder
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups grated zucchini
1/2 cup chocolate chips
Rhubarb Ingredients
3 cups chopped rhubarb
1 cup sugar
1 1/2 Tbsp lemon juice
Directions
- If you need to sour your milk do that first and allow to sit for a few minutes. It should begin to thicken.
- Prepare 2 round 9 inch pans by spraying with cooking spray and flouring with cocoa powder or flour. If you are concerned about the cake not coming out you may cut a circle of parchment paper to fit the bottom of the pan.
- Mix butter, oil, sugar, eggs, vanilla, and sour milk
- In a separate bowl mix the cocoa, flour, baking powder, baking soda and salt together and combine well
- Now add the flour mixture slowly to the butter mixture. Once fully incorporated add the zucchini
- Pour cake batter equally into cake pans and sprinkle with chocolate chips.
- Bake at 325F for 40-45 minutes, then allow to cool in their pans until you can handle them easily.
- In a saucepan combine rhubarb, sugar and lemon juice and allow to soak (it won't seem like enough liquid but it is trust me) for 45 minutes.
- Once done soaking, there should be more liquid in the bottom of your saucepan. Bring this whole mixture to a boil then reduce to a simmer. Stir occasionally until it reduced.
- After the rhubarb has reduced significantly it runs the risk of sticking to the sides of the saucepan, so stir more frequently. The rhubarb is done when it has thickened and is almost smooth.
- Remove one of the cakes from the pan and place on a plate or serving surface. Spread the rhubarb compote on top of the cake. This could be difficult if the compote has cooled, but all you will need to do is heat up a knife with hot water and dry it off then the compote will spread more readily.
- Remove the second cake from the pan and place on top of the rhubarb compote. Dust lightly with icing sugar and serve.
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