Chocolate Raspberry Zucchini Cake with Cherry Beetroot Frosting

Chocolate Raspberry Zucchini Cake with Cherry Beetroot Frosting

PrismaticFoodie did it again! This decadent chocolatey cake is SO BALANCED with our Cherry Beetroot Moon Milk frosting. You have to give it a try!

CAKE INGREDIENTS:

• 2 C Flour

• 3/4 C Organic cocoa powder

• 1/2 tsp Baking powder

• 2 tsp Baking soda

• 1/2 tsp salt

• 1 C avocado oil

• 1 C Sugar

• 3/4 C Coconut palm sugar or Packed brown sugar

• 4 Eggs

• 1/3 C Plain organic yogurt or sour cream

• 2 tsp Vanilla extract

• 3 C shredded zucchini

• 1 C lily's chocolate chips

INSTRUCTIONS:

1. Whisk all dry ingredients (minus zucchini & chips) together in 1 bowl and set aside.

2. Add all remaining ingredients in mixing bowl (minus chips) and beat until combined. Slowly add in dry mix. Beat On Med until combined. Mix in chocolate chips.

3. Pour evenly into 2 - prepared 9" round pans. (I use parchment rounds & avocado spray)

4. Bake @350 for 30mins. Done when toothpick in center comes out clean. Cool completely on wire racks.

FILLING INGREDIENTS:

• 1 jar Organic Raspberry Preserves

FROSTING INGREDIENTS:

• 1 8oz cream cheese (room temp)

• 1 tsp Vanilla extract

• 2 tsp Moon Milk cherry beetroot

• 1 C powdered sugar

• Beat until fluffy

• Add 1 C whipping cream, slowly, scraping as you go.

INSTRUCTIONS:

1. Mix on Med-High until fluffy and smooth.

2. Add more whipping cream or more confectioners sugar depending on texture you prefer. I made mine a bit thinner for a drip effect.

3. Add frosting to piping bag, or a ziploc with corner cut off.

4. Place 1 Cake on a serving tray or large plate. Pipe frosting around outer edge of round. Spoon Preserves into center and smooth out an even layer up to frosting edge.

5. Top with other round. Frost the top, add sprinkles, raspberries, or chocolate chips on top!

6. Enjoy!

7. Refrigerate to keep fresh for up to a week.