GATHER ROUND

FOOD

YOUR STEAK & GRILLING GUIDE, P. 113 | NO-COOK BBQ SAUCE, P. 130

On the Menu

CHOCOLATE CAKE p. 92

QUICK & EASY p. 95

GRILLED APPETIZERS p. 101

THAI AT HOME p. 110

STRAWBERRY SWEETS p. 121

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, MATTHEW KIMURA. PROP STYLING, SASHA SEYMOUR ON THE COVER

Gather Round

Chocolate and zucchini team up to make this classic Bundt cake extra-moist and fudgy.

BY IRENE FONG & THE TEST KITCHEN

Double-Chocolate Zucchini Bundt Cake, p. 92

Double-Chocolate Zucchini Bundt Cake

Hands-on time: 30 minutes Total time: 2¾ hours Makes: 12 servings

A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.

Cake:

1 cup butter, softened 1⅓ cups packed brown sugar 3 eggs ¾ cup milk ¾ cup vegetable oil 2½ cups all-purpose flour 1 tbsp baking powder ¾ tsp each baking soda and salt ¾ cup cocoa powder 2½ cups grated zucchini (peel-on) 1 cup semisweet chocolate chips

Chocolate Sauce:

170 g bittersweet chocolate (about 6 oz), chopped ⅓ cup whipping cream (35%) 2 tbsp corn syrup

Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.

In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder. Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1¼ hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Chocolate Sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.

Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.

PER SERVING: about 672 cal, 8 g pro, 44 g total fat (19 g sat. fat), 67 g carb (5 g dietary fibre, 40 g sugar), 99 mg chol, 448 mg sodium, 433 mg potassium. % RDI: 10% calcium, 28% iron, 21% vit A, 5% vit C, 25% folate.