Food & Drink Chocolate and Zucchini Cake

13:49  05 march  2021
13:49  05 march  2021 Source:   sevencooks.com

Slow cooker Christmas cake recipe: a deliciously moist take on the festive classic

  Slow cooker Christmas cake recipe: a deliciously moist take on the festive classic This slow cooker Christmas cake recipe is big on flavor – and on booziness. Best served with cream. YumSlow cookers are particularly useful for making Christmas cake, because it's much less likely your cake will burn or dry out than when making it in a cake tin in the oven. Below, we're sharing our favourite slow cooker Christmas cake recipe. As a precaution, and to make it easier to turn out, we recommend lining your slow cooker with foil before putting in the cake mix. Alternatively, use a silicone cake mould – it'll prevent the cake from sticking to the sides of your slow cooker and is safe to use.

  Schoko-Zucchini-Kuchen © Provided by SevenCooks Quick Info: Vegetarian 332 kcal Simply 100 minutes

Fancy chocolate? Then the chocolate and zucchini cake is just right here. Tastes really nutty and chocolaty. And the grated zucchini in the batter makes the cake wonderfully juicy. A perfect Sunday cake for the whole family.

Quantities for 1 Gugelhupf

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300 g spelled flour100 g ground hazelnuts0.5 teaspoon baking soda0.5 sachets of baking powder1 teaspoon cinnamon1 pinch of nutmeg3 eggs1 teaspoon vanilla extract70 g cocoa powder150 g raw cane sugar150 ml shredded rapeseed oil350 g hazelnut powder1 pinch of salted butter Preheat the oven to 180 ° C fan oven. Grease the baking pan generously with the butter. Finely grate the zucchini unpeeled. Chop the chocolate and mix the flour, ground hazelnuts, cocoa, baking soda, baking powder, cinnamon, nutmeg, clove powder and salt together. Then beat the eggs and sugar for 5 minutes. Stir in the oil and vanilla extract. Briefly stir in the flour mixture into the sugar-egg mixture, creating a firm dough. Fold in the zucchini flakes and a third of the chopped chocolate. Pour the batter into the bundt pan and bake for 50 minutes. Take out the cake and let it cool down. Before it is completely cold, remove it from the mold and then let it cool down completely. Finally, prepare the icing with the remaining chocolate. To do this, melt the chocolate over a water bath and carefully pour the liquid chocolate over the cake. Decorate with the chopped hazelnuts as desired. Let it set, then cut it and enjoy. Tip!

If you don't have a ring cake tin, you can also bake the cake in a springform pan.

Have you already tried it?

If you liked the chocolate courgette cake, then this carrot cake with walnuts and cinnamon is sure to be your thing too!

Information on nutritional values ​​and allergens

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