Chocolate Buttermilk Cake

Name: Chocolate Buttermilk Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 200 g zucchini; 15 g Dutch cocoa; 180 g whole grain spelt flour, fine; 6 g baking powder; 2 large bananas (2× approx. 140 g); 200 ml buttermilk; 1 egg, size M; 2 tablespoons rapeseed oil; 60 g dark chocolate (minimum 70% cocoa, coarsely chopped); 1⁄2 teaspoon salt

12 SERVINGS

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

200 g zucchini
15 g Dutch cocoa
180 g whole grain spelt flour, fine
6 g baking powder
2 large bananas (2× approx. 140 g)
200 ml buttermilk
1 egg, size M
2 tablespoons rapeseed oil
60 g dark chocolate (minimum 70% cocoa, coarsely chopped)
1⁄2 teaspoon salt

INSTRUCTIONS

1
First, preheat the oven to 180 °C and line a baking sheet (20 cm × 30 cm) with parchment paper.
2
Grate the zucchini coarsely into a bowl, add salt, and let it sit for 5–6 minutes to release water. Then, squeeze out the excess water from the zucchini.
3
Meanwhile, in a large bowl, mix cocoa, spelt flour, and baking powder. Peel the bananas, mash them with a fork, and add them to the bowl along with 200 ml of buttermilk, 1 egg, and 2 tablespoons of rapeseed oil. Mix into a smooth batter, then add coarsely chopped chocolate and coarsely grated zucchini, drained of all liquid. Stir and pour the batter onto the prepared baking sheet.
4
Place the baking sheet in the oven and bake the batter at 175–180 °C for 40–45 minutes. Let the baked cake cool before slicing and serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips on how to cook quickly and healthily. The author of the photograph is Marie Bartošová