Ramstadt Breda Medium Dark Cocoa (to make Chocolate Fudge Cake with Zucchini) 16 oz.
See what you can make with really good cocoa.
This is a delightfully decadent chocolate fudge cake. The zucchini makes this moist and deeply fudgy. It is absolutely one of the most fudgy, fabulous chocolate cakes ever. Because it is so moist and fudgy, it does not need frosting and can be made in a loaf or bundt cake pan.
Enjoy!
This cake should be made with 14-16% cocoa butter or more, rather than the lighter 8-10% cocoa butter found in most national brands.
"This is the best cocoa bar none. I have used other high-end cocoas before, so I was interested in comparing them when I saw them on sale. You will not be sorry, and you will never go back to supermarket stuff!" Sam Good
This is a really good cocoa, terrific, Dutch-processed cocoa imported from France. This is a commercial cocoa intended for professional bakers. We buy it in bulk and package it in our plant. It is not available at retail elsewhere.
The best bakers and pastry chefs in Europe use it. It is a finer grind and richer than most American cocoa powders. It is very smooth with a complex flavor.
"Outstanding quality! I've been asked why my brownies have such a delicious flavor. The cocoa! (It's our secret )"
"I tried this Medium Dark cocoa for the first time. It's much richer than the kind I've always bought that comes in a brown can. I will definitely be buying more in the future."
Here is the recipe for this chocolate zucchini cake.
This cake can be frosted. You can also make cupcakes.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup Ramstadt Breda Rich Dark Cocoa or equal
- 1/3 cup dry buttermilk powder
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 cup coarsely chopped pecans
- 1 cup dark chocolate chips
- 2 cups grated zucchini, drained
Directions:
- Preheat the oven to 325 degrees. Prepare a standard 9 1/2-inch bundt
- pan.
- Mix the flour, baking powder, baking soda, salt, cocoa, and powdered buttermilk together in a medium bowl.
- With your stand-type mixer, mix the eggs, sugar, vanilla, and water. Mix in about half of the dry ingredients and then the vegetable oil. Add the remaining dry ingredients and mix.
- Fold in the grated zucchini, pecans, and about half of the chocolate chips.
- Scrape the batter into the prepared pan. Sprinkle the remaining chocolate chips over the batter. Bake for 55 minutes or until done. Cool on a wire rack for ten minutes before removing the cake from the pan.
See how to freeze zucchini. This will also tell you how to drain the excess water from grated zucchini.
