This cake turned out so well. I am pleased with the combination of caramel mudcake and chocolate zucchini cake. They both complement each other and are both equally delicious, moist and cut very well. I use the chocolate zucchini cake for most of my cakes but will now also use this caramel mudcake one as well.
This is the recipe for the caramel mudcake. http://www.taste.com.au/recipes/12743/caramel+mud+cake
This is my chocolate zucchini cake recipe
Chocolate Zucchini Cake
2 1/2 cups plain flour
2 1/2 teaspons bicarb soda
1 teaspoon cinnamon
2 cups grated unpeeled zucchini
1/2 cup cocoa
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1/2 cup milk
3/4 cup butter.
(*Optional add 1 cup chopped walnuts/pecans if you wish, I usually omit just in case nut allergies)
Combine flour, cocoa, soda, salt, cinnamon - set aside.
Beat butter, sugar until smooth and creamy.
Add eggs one at a time, beat well.
Stir in vanilla and zucchini. Alternatively add dry ingredients and milk into zucchini mixture (add nuts now if using).
Pour into greased and floured 9" x 13" (23cm x 33cm) pan. Bake in moderate oven for 45-60 minutes. Cool in pan for 20 mins. Turn out and ice with chocolate frosting. This cake freezes well.