Chocolate Zucchini Cake with Blackberry Buttercream

Chocolate Zucchini Cake:

2 1/2 cups all purpose flour

1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups sugar
1 cup light flavored olive oil
1/2 cup buttermilk
2 teaspoons vanilla
1/2 cup boiling water
2 cups grated zucchini

Preheat oven to 350 degrees.  Grease and flour three 6-inch round cake pans.  Line with a parchment paper.  Set aside.  In a large bowl sift together flour, cocoa, baking soda and salt.  Set aside.  In the bowl of a stand up mixer beat eggs,  With the mixer running, slowly add sugar and mix until light yellow in color. Slowly add olive oil, buttermilk and vanilla.  Mix until smooth and light in color.  Beat in flour and cocoa mixture until smooth.  Fold in grated zucchini then boiling water.  Pour batter into prepared baking sheet and place in preheated oven.  Bake for 30 minutes or until cake springs back when lightly touched.  Remove from oven and cool for 5 minutes.  Invert cakes onto a cooling rack until completely cool OR for a moister cake immediately wrap in plastic and wrap and place right into a freezer.  Can be frozen for several days, or place is a refrigerator until completely cool before using.

Blackberry Swiss Meringue Buttercream:

2/3 cup (150 g) egg whites

1 1/4 cups (250 g) sugar

1 1/2 cups (340 g) or 3 cubes unsalted butter, cut into 1 tbl. cubes or slices

pinch of salt

1/2 teaspoon vanilla

6 tablespoons blackberry puree, at room temperature, seeds removed through a sieve

In a very clean bowl of an electric mixer, add egg whites and sugar.  Place over a simmering pot of water, stirring constantly until temperature reaches 160 degrees F.  Rub a small amount of the mixture between two fingers to make sure the sugar is dissolved.  Remove from heat.  Using the whisk attachment, beat until the mixture is a thick meringue and the bottom of the bowl is cool to the touch. The bowl must be cool before adding the butter.

Replace the whisk with the paddle attachment.  With the mixture on medium-low speed add butter once slice at a time until all of the butter has been incorporated.  The mixture should be silky smooth and thick.  The mixture may begin to look curdled, keep mixing until it is smooth.  This can take 10 minutes or so.  Mix in salt and vanilla.  Add strawberry puree, if using.  Once puree is added keep mixing until mixture is silky again.

  • Buttercream can be made in advance and stored in the refrigerator for 3-4 days or frozen for several weeks.  Thaw frozen buttercream overnight in the refrigerator.  Bring to room temperature then beat until creamy.
  • If the buttercream happens to have a curdled look to it, that means it is too cold.  Take a warm wash cloth and place on the bottom of the mixing bowl while beating.  Continue this process just until the mixture is silky smooth.  Not melt the butter!  
  • This type of buttercream is the only icing one should put on a cake.  It's melt in your mouth creamy, silky smooth, rich but not sugary.  It's AMAZING!!!

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