|Mini Double Chocolate Bundt Cakes|
Is it possible to be too creative? I don’t think so. Creativity is a force to be reckoned with, so when I found myself in what remains of my garden, staring down at the last zucchini of the season, I knew exactly what I was going to make.
Welcome to the Dark Side. Darth Vader clearly had his own concept of the realm when he said, “If you only knew the power of the dark side,” but for me, that world exists in chocolate upon chocolate upon chocolate. Oh, and a bit of zucchini thrown in for good measure. Even big guys like Darth Vader need to eat their vegetables!
These mini chocolate zucchini Bundt cakes are based on an old school recipe that I’ve been making for years. Usually, I don’t add the frosting, but this time, I figured, what the hell, why not really push the envelope? So, if you’re sick of coloring between the lines, why not come on over to the Dark Side?
Mini Chocolate Zucchini Bundt Cakes
2 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon ground cloves
1 teaspoon nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3 eggs 1 1/2 cups vegetable oil
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 cups grated, unpeeled zucchini
1 cup coarsely chopped walnuts
1 12 oz package of chocolate chips
butter and extra flour for preparing the pans
chocolate frosting (recipe follows)
1. Butter and flour the mini Bundt pans (or you can make one large one, or even loaves); set aside.
2. Mix together the eggs, oil, granulated and brown sugar.
3. In a separate bowl, mix together the flour, spices, salt, baking powder and baking soda.
4. Gradually mix dry ingredients into the egg mixture until completely combined.
5. Stir grated zucchini; then add chocolate chips and walnuts.
6. Ladle into prepared pans (you should have enough for 8 total, so two rounds in the mini Bundt pans).
7. Bake in a 350 degree oven until cakes are firm, but still moist and don’t wiggle when shaken.
8. Cool on a wire rack.
9. Drizzle with chocolate frosting.
10. Top with chocolate sprinkles.
Killer Chocolate Frosting
2 squares unsweetened chocolate
3 tablespoons of butter
1. Melt butter and chocolate in the microwave.
2. Stir in powdered sugar until the mixture seizes into a ball.
3. Add a few tablespoons of milk and stir until the mixture thins a bit, but is pourable thick.
4. Return to microwave and heat in 15-20 second intervals until very thin.
5. Stir vigorously for 2 minutes, then pour over cooled cakes.