Nothing screams Valentine’s Day like my Chocolate Zucchini Lava Cakes!
OK, it is almost Valentine’s Day. A holiday I used to LOATHE. Mostly because I was single and annoyed at all the lame dates I had been on and having a day to just rub it in my face really chapped my hide. However, now I am in a place where I don’t mind it! I don’t love it, I don’t hate it, it just IS. So what makes a totally commercialized holiday better? CHOCOLATE ZUCCHINI LAVA CAKES!!
How do they taste sooooo good?
The shredded zucchini and greek yogurt really make this cake super moist and spongey! The chocolate I like to make to pour in the center is the same that you would make for hot cocoa from scratch. I could drink this chocolate mixture it is sooooo amazing. It is comprised of melted butter, melted unsweetened chocolate bars, vanilla, sugar and evaporated milk. Blend it on up and you have heaven in a jar my friends.
If you thought the cake was moist before, wait until you pour this chocolate mixture on top!! SHOW STOPPER!
Decorate however you wish! Heart shaped sprinkles and jimmies are always a crowd pleaser.
If you’re on the hunt for amazing chocolate desserts….look no further: My Ooey Gooey Chocolate Pudding Cookies are a hit as well as my Chocolate Pudding Brownies! What can I say? I like chocolate pudding.
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup full fat Greek yogurt
- 1/4 cup vegetable oil
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups shredded zucchini (do NOT squeeze out the moisture, just shred it and forget it;)
- 1 can of evaporated milk (5 oz)
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 4 oz unsweetened chocolate bar, chopped
- 1/4 cup butter, cubed so easier to melt
- Preheat oven to 350 degrees
- Using a paper towel, dip your towel in a glob (technical term) of butter and begin greasing your mini bundt pans. Make sure to grease entire pan, not missing any spots!
- Dust the inside of your bundt pans with the cocoa powder. This step is super important because it will prevent your cake from sticking to the pan
- In a large bowl, whisk together the first 7 ingredients (dry ingredients)
- In another bowl, using an electric mixer, mix the eggs, yogurt, oil and vanilla until blended
- Slowly incorporate the dry ingredients to the wet
- Start blending slowly so as to not get the dry ingredients everywhere
- Once it turns into a more solid consistency, you can blend on a higher speed (I just don't want you to get messy here)
- Transfer the batter to the prepared mini bundt pans, filling the pans 1/2-3/4 of the way full, these cakes will rise!
- (however if they do overflow, don't panic! Once cakes are cooled you can always cut the bottoms off to make it an even layer)
- I place my bundt pans on a baking sheet as well just in case there is overflow
- Bake for 25-30 minutes, checking to see if they are done by inserting a toothpick and it coming out clean
- Once done baking, remove and place on a wire rack, cool completely
- To get the cakes out of the bundt pan, this takes some coaxing. You can try tapping on the bottom of your bundt pans with a wooden spoon. Also, using a knife or your finger, gently pull the edges away from the sides of the pan for them to slip out easier
- Melt the butter and chocolate bar in the microwave
- This can burn quickly so cook in 15 second intervals, stirring in between each one
- After about 4 intervals and stirring, your chocolate will be nice and smooth
- Pour the sugar, evaporated milk, vanilla, and the chocolate/butter mixture into a blender and blend for about a minute
- This "lava" is not intended to be super thick so don't worry!
- Once you are ready to serve your cakes, pour the chocolate lava mixture on top of the cake coating the edges as well as pouring a little pool of chocolate in the center
- This is important because when your guests bite into the cake, the "lava" oozes out
- Top with sprinkles or your choice!
- This is also great to serve with ice cream and more chocolate lava on top!
- If making this in a 13x9 inch baking dish, bake for 35-40 minutes
- If making this in a bundt pan, bake for 40-45 minutes
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