Chocolate, Zucchini cake with Marshmallow + Chocolate Sauce

A cake for the unwell – my husband was under the weather, so I made this cake to cheer him up! Since chocolate is his favorite, I made this chocolate and zucchini cake so he was eating some vegetable along with his cake.

Its just so depressing to fall sick – the fever, the medicines, the feeling cold, sleeping in separate rooms and a droopy gloomy face in need of attention all the time. Something like a moist chocolate cake with a nice icing just does the trick to lighten everything up.

I served the cake with a glass of warm milk and he was up and running the very next day…well the cold med also had a small role to play 🙂

For those who haven’t made a chocolate cake with zucchini before – you do not taste the zucchini at all. It only deepens the chocolate flavor and its really delicious.

I made the sauce with mini marshmallows and dark chocolate melted in warm heavy cream. You can also add different flavors in this sauce – some suggestions: Kahlua, Nutella,  Amaretto, or if you want to be a little bold and daring, some chili flakes (which by the way compliments chocolate really well).

Alternatively, you can serve the cake sans chocolate sauce, just dust the cake with some cocoa powder or confectioners sugar – but if you are aiming for it to be comforting….I say go for the sauce!

Because of the marshmallows the chocolate sauce/icing has a semi mousse-ish texture and that’s why it tastes very light and doesn’t make the cake too sweet. The cake tastes best at room temperature or even warmed up slightly in the microwave.

Serving 8 slices

cooking time 1 hour 30 minutes

Things You Will Need:

for the cake

3 eggs + 1 egg yolk

2 cups all purpose flour

1/4 cup unsweetened cocoa powder

3/4 cup butter, room temperature

6 oz dark chocolate

1/4 cup semi sweet chocolate chips

2 tbs olive oil

1 cup sugar

2 cups grated zucchini

2 tsp baking powder

1 tsp vanilla extract

2 tsp instant coffee powder

Preheat the oven at 350F. Melt the chocolate in the microwave and let cool till it reaches room temperature. In a large bowl sift together flour, cocoa powder and baking soda. Take 1 tbs flour mixture and add to the chocolate chip and mix till the chips are coated with the flour, keep aside. In another bowl cream butter, oil and sugar with a whisk till it turns pale. Add eggs, one at a time and mix well. Add vanilla, coffee and melted & cooled chocolate. Mix till it turns into a smooth mixture. Slowly add the flour mixture to the egg mixture and mix with a wooden spoon or a spatula till it comes together as a batter. Add grated zucchini & chocolate chips and mix till incorporated well. Transfer the batter in a 9 inch cake pan and bake for about 50 minutes or till a skewer comes out clean when inserted into the center of the cake. Take out from the oven and let cool completely before spreading the icing.

For the icing

1 cup mini marshmallows

3/4 cup bittersweet chocolate

1 cup heavy cream

In a mixing bowl add chocolate and marshmallows. In a saucepan, heat cream on medium low till small bubbles start to form around the edges. Pour onto the chocolate and marshmallows, let it sit untouched for a minute or two. Stir with a whisk till it forms a smooth sauce. Smear generously over the cooled cake.