Back when the corn was barely knee-high, the Urban Farmer and his truck were stranded beyond the urban limits awaiting a mechanic’s touch. The con of this scenario was waiting a week for that boy. The pro of this scenario was scoring that boy’s CSA basket of summer goodness! Many a recipe developer may have seized this opportunity to create a savory plate, but I saw a zucchini and gooseberries, and my mind went straight to layer cake.
Whole-Wheat Chocolate Zucchini Layer Cake with Gooseberries
2 1/2 cups whole-wheat pastry flour
3/4 cup pure cocoa powder
1 Tablespoon baking powder
1 teaspoon baking soda
1 Tablespoons instant coffee
1/2 teaspoon salt
1/2 cup organic, unsalted butter
1 1/2 cups organic cane sugar
1 teaspoons pure vanilla extract
2 large organic eggs
1 cup organic whole-fat yogurt
3 cups shredded zucchini
1/2 cup organic semi-sweet chocolate chips
Local Gooseberries, tossed in organic cane sugar
Raspberries, tossed in organic cane sugar
Local Mint or Fresh Herbs
Organic powdered sugar
Preheat oven to 350F
Grease a 9-inch springform cake pan with butter or olive oil. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, instant coffee and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, sugar, and vanilla.
Beat in the eggs, one at a time.
Alternately, stir in the flour mixture and the yogurt, starting and stopping with the flour.
Fold in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the cake for 35-40 minutes, until the top springs back lightly when touched, and it seems set.
Allow cake to cool completely before removing from the springform pan. Use a serrated knife and a lazy susan to cut the cake into two layers.
Spread an even layer of the whipped cream (recipe below) over the base layer of cake. Top with the remaining layer. Add more whipped cream to the center, and top with berries and lemon garnish. Sprinkle with powdered sugar.
Whipped Cream Filling
1 cup organic heavy cream, chilled
1 cup mascarpone cheese
2 teaspoons pure vanilla extract
1/8- 1/4 cup pure maple syrup
2 lemons, zested
In the chilled bowl of a standing mixer, whip the heavy cream until it thickens slightly. Add the remaining ingredients, and continue to beat until stiff peaks form. Keep chilled until ready to use.
Here’s to Community Sponsored Cakes!