Naked chocolate and zucchini cake with cherries

We talked a few weeks ago about naked cake (if you missed it, be sure to see the post where I talked about the return to the traditional cake). Then Rosa, author of Pemberley Cup&Cakes, showed us an example of it, a red fruit cake that everyone loved. Given the great reception, today she brings us another naked cake, which I would bet you will love just by its appearance.

Although the use of vegetables in the world of baking may surprise some, the truth is that it's neither new nor uncommon. Besides zucchini, the star of today's recipe, it's easy to find desserts made with carrot, pumpkin, beetroot, rhubarb...

Of course, the idea is not to mislead anyone; we are not going to pretend that simply by using vegetables, a sumptuous cake like this magically becomes a guilt-free feast for our consciences. But it will certainly be healthier. Well, although a cake will always be a cake with all that entails, specifically this chocolate and zucchini cake is extremely light and fluffy; the use of vegetable oil, pure cocoa, yogurt, and unrefined cane sugar make it a truly balanced bite, with a variety of nuances that I find exquisite.

So, what do we achieve by adding some of these vegetables to our cakes or loaves? To start, vegetables not only help obtain an extra moist texture, but also add a touch of natural sweetness. And, incredible as it may seem, there will hardly be any trace of the original flavor of the vegetable used. In short, if you don't tell anyone, practically no one would suspect they're there, hidden or camouflaged to take your baking to an unquestionably higher level.

Do you dare to give it a try?

INGREDIENTS (for 14-16 servings)

- All ingredients should be at room temperature, unless otherwise stated.

- 1 tablespoon equals 15 ml; 1 teaspoon equals 5 ml

For the sponge:

- 325 g plain wheat flour
- 90 g pure cocoa powder
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground Ceylon cinnamon
- 1 teaspoon salt
- 3 eggs (L)
- 300 g unrefined brown cane sugar
- Zest of one orange
- 180 ml sunflower oil or extra virgin olive oil, mild flavor (according to personal preference)
- 1 teaspoon pure vanilla extract
- 300 g zucchini (approx. 1 ½ large zucchinis)
- 125 g natural yogurt

- A handful of cherries, for decoration

For the filling

- 350 g pitted cherries in syrup or light syrup
- 50 g cherry jam
- 225 g Mascarpone cheese, well chilled
- 240 ml heavy cream for whipping (min. 35% fat), well chilled
- 120 g powdered sugar, sifted
- 1 teaspoon pure vanilla extract

METHOD

For the sponge:

1. Preheat the oven to 175°C with top and bottom heat and place the rack in the middle position.

2. Using a pastry brush, lightly grease two non-stick round removable-base cake pans (one 20 cm Ø and one 24 cm Ø). Line the bottom and sides with parchment paper and grease again. Set aside.
3. Wash and peel the zucchinis, remove the seeds from the inside with a small spoon and grate them (you can also chop them very finely in a food processor). Let drain in a large sieve over a wide bowl and set aside.
4. Meanwhile, in a large bowl, using a sieve (or a large sieve, if unavailable), sift together the flour, cocoa, cinnamon, baking powder, baking soda and salt. Mix with some whisks to combine all the ingredients well and set aside.
5. In another large bowl, rub the orange zest together with the sugar using your fingertips; this helps release all the oils contained in the fruit peel and maximizes its aroma.
6. Add the eggs to the flavored sugar and beat vigorously with whisks (by hand or with a mixer) for about 3 minutes until you get a fluffy, dense and visibly paler mixture.
7. Next, gradually add the oil to the previous mixture in a thin stream, stirring continuously, now more gently, until fully incorporated.
8. Then add the yogurt, vanilla extract and the grated or chopped zucchini and mix gently until you obtain a homogeneous batter.
9. Finally, add the dry ingredients we set aside (step 4) in two additions, mixing gently with a spatula, only just enough after each addition to incorporate and achieve an even color.
10. Divide the batter between the two pans we prepared, ensuring the batter reaches the same height in both, and give the pans a few gentle taps on the countertop to remove air bubbles; this also helps level the surface of the batter by itself.
11. Bake for about 35-40 minutes or until a skewer or similar inserted into the center of one of the sponges comes out practically clean. (The smaller cake usually bakes a few minutes before the larger one.)
12. Remove from the oven and let cool in the pans for about 10 minutes. After this time, carefully unmold (when hot, the sponges are very fragile) and let cool completely on a rack before assembling our cake.

For the filling:

1. In a medium bowl mix the cherries, previously drained, with the jam, slightly warmed, and let cool.

2. Once the sponges and the cherry-and-jam mixture have cooled, place the remaining filling ingredients in a wide bowl and, using whisks (preferably electric for convenience and speed), beat until the cream whips, that is, until the mixture reaches a firm consistency (do not overbeat or the cream will split). Use immediately or keep refrigerated until use.

Assembling the cake:

1. You may need to level your sponges before assembling the cake. It's very common for sponges to develop that typical domed top during baking, which can cause the cake to be unstable once assembled. The most effective way to do this is using a cake slicer, this ensures they are at the desired height and perfectly straight (alternatively, you can use a long serrated knife; place it parallel to the work surface and cut carefully without twisting until you achieve a flat surface).
2. Again using the cake slicer, cut both sponges horizontally in half, resulting in 2 pairs of sponge disks: 2 with a larger diameter and 2 with a smaller diameter. Before starting to assemble the cake, remove loose crumbs from each sponge with a pastry brush to prevent them from mixing with the filling.

3. Place one of the larger-diameter sponges on the base where you'll present the cake and spread slightly more than ¼ of the Mascarpone-and-whipped-cream mixture with a knife or offset spatula, making sure it reaches the edges and is level. On this layer, evenly distribute half of the cherry-and-jam mixture, draining excess liquid.
4. Next, place the other sponge of the same diameter on top of the filling, ensuring both disks are well centered, and press lightly so it settles.
5. Then apply another ¼ of the Mascarpone-and-cream mixture to the surface of this second sponge and spread evenly.
6. Continue with one of the smaller-diameter sponges, which you will place on top of the previous one, ensuring it sits perfectly centered, and repeat the same operation as in step 3, first spreading slightly more than ¼ of the Mascarpone-and-cream filling and then the last half of cherries and jam, draining well.

7. Finally, cover the filling with the last sponge, of the same diameter as the previous one, always ensuring it is centered, and spread the final ¼ of the Mascarpone-and-cream mixture over the top surface of the cake.
8. Decorate with a generous handful of fresh cherries and serve.

Keeps for 3 days, well covered and refrigerated.

In the photo, Birkmann ceramic cake stand

NOTES

- To help the filling cream whip easily and quickly, keep the bowl and whisks in the refrigerator until you are ready to use them.
- In addition to or instead of cinnamon, you can use any other spice you prefer; cardamom, nutmeg, ginger or allspice, all ground, work great with this type of cake. ¼ teaspoon is enough.
- I take the opportunity to remind you that preparing and baking your sponges successfully is very simple as long as you keep in mind the most fundamental points. If in doubt, be sure to visit this post.
- If time allows, it is highly recommended to let the sponges rest in the refrigerator, well wrapped in cling film, overnight. This allows the crumb and all the flavor nuances to settle perfectly, resulting in a very tasty sponge with an ideal texture.

Have a great week, and enjoy,
Rosa