Ingredients for the sponge (yields 2)
For the chocolate frosting
For garnishing: fresh strawberries, frozen or fresh blueberries, fresh sage leaves.
First, prepare the cake by mixing all the dry ingredints. Also, prepare the oven (175 degrees Celsius).
Mix in the zucchini, vanilla and rum and depending on how juicy the zuchinni are you may need (or not need) some plant milk to adjust the consistency. Add as much milk as you need and mix very well all the ingredients.
Prepare 2 round trays with perchament paper and divide the mixture into 2 portions.
Place them in the oven and bake for about 40 minuts. Check them with a thoothstick. If it comes out dry, the cakes are ready.
For the frosting, add everything in the blender and mix really well until it's vrey creamy. If the frosting it's too runny, add more cacao powder or coconut milk powder. Keep in the refrigerator untill the sponges are cooled down.
Now it's time to assambly the cake.
First, place one sponge on a plate. Add less than half of the frosting and spread it evenly with an offset spatula. Sprinkle with blueberries. Add the second sponge and press gently. Add the rest of the frosting and even out the surface. Te extra can be taken and put on the sides of the cake. Don't try to make it perfect! It should look naked and rustic and very mouthwatering :)
If you want to see how I assembeld my cake, go to my Instagram page @herbs_and_roots and you'll find there a saved story with the whole process.
Good luck and don't forget to share your thoughts and pictures. Oh, and you can tag @herbs_and_roots for a change to be featured on my Insta page, yay!
Happy baking everyone <3