Here is another sweet treat to round out my guest post series this month! Today I have Alice of Hip Foodie Mom sharing a cake recipe that will rock your world! Although I’ve never met Alice in person (yet), I felt an instant kinship when I met her through Sunday Supper over the interwebs. Cooking and baking is definitely in her blood and she is one of those people who can juggle a million things all at once with grace! She is a regular contributor for KitchenAid’s blog and more recently the kitchn. I know, I totally sound like a little tweenage groupie, but I really do admire this woman! Enjoy!
Hello kimchi MOM readers!
I am so thrilled to be here today! I’m Alice from Hip Foodie Mom. Hip Foodie Mom is primarily a fresh food blog, featuring recipes using local, seasonal and organic ingredients. You’ll find a little bit of everything from vegetarian to meat dishes to Asian food (lots of Korean food) but one thing remains constant: my use of fresh, quality, local ingredients.
I haven’t had the pleasure of meeting Amy yet in real life but I feel like I know her. She’s my fellow Korean home girl and she’s a mother. We understand each other. Plus, she’s an amazing cook! I’ve made some of Amy’s recipes and love how creative and fearless she is. And I love that she represents with the Korean food.
Since Amy does not do a lot of baking, I wanted to change it up a bit over here and bake a cake for you all. Now, this isn’t just any ole cake. I had to make Amy something special. Zucchini breads and cake are all the rage this summer so if you haven’t tried one, you need to grab some zucchini at the store and go for it.
Believe me, you will not regret this. This cake is amazing. If you’re worried about it, you can’t taste the zucchini at all but I love the little green specks of color from the zucchini throughout the cake. Zucchini cakes are known for being moist and flavorful. I boosted up the moist factor with a secret ingredient down below. I also had to incorporate hazelnut flour because I am obsessed.
This might be my favorite cake for the summer. Or maybe ever. I hope you give this cake a try!
Thank you, Amy, for having me here today!
Guest Post: Zucchini Hazelnut Chocolate Chip Cake by Hip Foodie Mom
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- ½ cup hazelnut meal/flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup applesauce
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups grated or julienned zucchini skin on
- about 2 cups blend of semi-sweet + bittersweet chocolate chips
- For the chocolate ganache:
- 4 ounces bittersweet chocolate chopped
- 4 ounces semi-sweet chocolate chopped
- ½ cup heavy cream
Instructions
- For the cake:
- Preheat your oven to 350 degrees. Using non-stick baking spray, spray a full sized bundt cake pan and then lightly dust with cocoa powder and knock out any excess. This will help to ensure your bundt cake releases beautifully.
- In a large mixing bowl, mix together the flour, hazelnut meal, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
- In a separate large mixing bowl, whisk together the eggs, vegetable oil, applesauce, sugar and vanilla until light and fluffy, for about 2 to 3 minutes. Using a rubber spatula, slowly fold in the flour mixture into the wet ingredients just until combined. Lastly, gently mix in the grated zucchini and the chocolate chips.
- Pour the cake mixture evenly into your prepared bundt pan and bake for 60 minutes, or until a toothpick inserted comes out clean. Remove the bundt cake from the oven and allow to cool for about 20 minutes.
- For the ganache:
- Place the chopped chocolate in a medium sized bowl and set aside. Heat the heavy cream in a small saucepan over medium-low heat. Cook until small bubbles start to appear on the outside edge of the cream. It is not necessary to boil or simmer the heavy cream. It just needs to get hot. Pour the hot cream over the chopped chocolate and, using a wire whisk, gently stir from the middle out, until all of the chocolate is melted and smooth. Allow the chocolate ganache to cool slightly before pouring over the cake. If your ganache cools for too long, you’ll need to re-heat the mixture slightly before pouring over the cake. You want the ganache to be silky so it’s easy to pour.
- To serve:
- Loosen the edges around your cooled bundt cake with a fork or butter knife and then place your serving platter or cake stand against the bundt cake pan (flat surface directly on top) and invert. Gently tap the bottom of the bundt pan if needed. Your bundt cake should come out perfectly. Pour on the chocolate ganache and serve.
Notes
Adapted from Justataste.com.
