Mocha Zucchini Cake

I used this recipe from Sally's Baking Addiction added more coffee and converted everything to be more Australia measurement friendly. Then I've added an adapted a coffee frosting recipe and the chocolate frosting is Hershey's recipe.

Cake

Ingredients

• 2 cups flour (spoon & leveled)

• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking soda

• 1/2 teaspoon baking powder

• 1 tablespoon espresso powder

• 1/2 teaspoon salt

• 1 cup canola or vegetable oil

• 1 cup granulated sugar

• 3/4 cup packed brown sugar

• 4 large eggs, at room temperature

• 1/3 cup sour cream or plain yogurt, at room temperature

• 2 teaspoons pure vanilla extract

• 3 cups shredded zucchini (about 3 medium)

• 1 cup dark chocolate chips (optional)

Instructions

1. Preheat oven to 160°C fan forced. Line the bottom of three 6" cake pans with parchment paper. Set aside.

2. In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, coffee powder, and salt together.

3. In a large bowl, beat together the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together until combined.

4. Add in dry ingredients and beat on medium speed until combined.

5. Stir in shredded zucchini until completely combined. Then mix in chocolate chips (if using). Batter will be slightly thick.

6. Pour batter evenly into cake pans. Bake for about 20-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.

Coffee Frosting

• 113g butter

• 2 cups powdered sugar

• 1 tablespoon instant coffee + 1 tablespoon hot water

• 1 tablespoon milk

1. In a small bowl, mix together instant coffee and hot water. Set aside.

2. Beat butter for full 5 minutes until light and fluffy

3. Add half the powdered sugar, and beat for 3 minutes. Then add remaining powdered sugar and beat for 3 another minutes.

4. Beat in coffee and milk for another 3 minutes.

Chocolate Frosting

• 113g butter

• 2/3 cup cocoa powder

• 3 cups powdered sugar

• 1/3 cup milk

• 1 teaspoon vanilla

1. Melt butter then stir in cocoa powder.

2. Alternate adding powdered sugar and milk until frosting is spreadable consistancy. Stir in vanilla.

3. If you want it even lighter/fuffier, feel free to whip it with the electric mixer for 1-2 minutes.

Assemble, frost, and decorate:

1. Use a large serrated knife to level the cake rounds (slice a thin layer off the top of the cakes to make them flat, if needed).

2. Put a small strip of parchment paper on a cutting board and place the 1st cake layer on top. This will make it easier to move the cake to a plate after frosting.

3. Spread an even layer of frosting on the top of this cake round, then place the 2nd layer on top and repeat.

4. Then place the 3rd cake round on top and coat the entire cake with a thin layer of frosting (crumb coat). Place in the fridge to solidify.

5. After crumb coat frosting is firm, take cake out of the fridge and frost evenly. Decorate & move to a cake plate OR move to the cake plate then decorate (or you can just leave it on the cutting board).