Chocolate Zucchini Cake with Sweet Potato Frosting
Our friend Genevieve Ko was kind enough to share her recipe for Chocolate Zucchini Cake, which gets topped with a quick 2-ingredient Sweet Potato frosting. The recipes are from her fantastic new cookbook Better Baking. Dish up this dessert on Thanksgiving when you’ve got all of the pies covered but still have a hankering for something rich and chocolatey. You’ll probably have some extra sweet potato puree lying around already.
Make Ahead: The cake is best the day it’s made, when the chocolate chips are still a bit melty and the frosting is soft, but it will keep in the refrigerator for up to 3 days.
• Use unsweetened pure canned sweet potato puree; it’s usually stocked near the canned pumpkin. Freshly cooked and pureed sweet potato is too granular and thick.
• Chocolate with a cacao content between 55 and 60% makes the frosting perfectly sweet and smooth.
• A glass or ceramic dish is nice for a sheet cake. Bake the cake in the greased dish, cool completely, and frost. You can cut it into pieces right in the dish. I have a Pyrex dish that comes with a stiff plastic lid, making it simple to tote to parties at school or a friend’s house.
• If you plan to cut your cake ahead and place the pieces on a serving platter, use a metal pan. Generally I prefer straight-sided metal cake pans, which produce clean edges. Line the bottom and sides with foil or parchment paper and grease the foil or paper. Once the cake has cooled completely, lift it out using the foil, then frost and cut it. To get perfect slices, you can freeze the frosted cake until firm before slicing, then bring it to room temperature before serving.
Excerpted from BETTER BAKING, (c) 2016 by Genevieve Ko. Reproduced by permission of Houghton Mifflin Harcourt/Rux Martin Books. All rights reserved.