The Backstage Baker is back on Broadway with August Wilson’s Jitney! Directed by Ruben Santiago-Hudson, it’s part of Wilson’s Pittsburgh/Century Cycle of plays (two of which won the Pulitzer Prize) and is the only one never produced on Broadway. Until now.
James sent me this recipe several weeks ago, having baked this delicacy for the company’s first Wine and Unwind. I’m only just getting around to posting it, while in the interim James and the company have rehearsed, teched and had their first preview on Broadway! (Oh, and they celebrated some holidays in there too.) Opening night is January 19, 2017, so get your tickets now!
Chocolate Zucchini Cake with Sweet Potato Frosting
(with thanks to fellow stage manager Buzz Cohen)
1 pound (453 g) zucchini (about 4 small), trimmed
2½ cups (360 g) white whole wheat flour
½ cup (48 g) unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ cups (312 g) sugar
1 cup (245 g) buttermilk, at room temperature
½ cup (112 g) grapeseed or other neutral oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (180 g) semisweet chocolate chips
Sweet Potato Frosting:
1 (15-ounce; 425-g) can pure sweet potato puree
10 ounces (283 g) semisweet or bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract
1. To make the cake: Position a rack in the center of the oven and preheat to 325°F. Coat a 9 x 3 x 2-inch cake pan or dish with nonstick cooking spray. If you’re using a metal pan, line the bottom and sides with foil or parchment paper and spray again.
2. Set a box grater on some paper towels and grate the zucchini on the large holes. Spread it out on the paper towels, top with more paper towels, and press gently to remove excess moisture.
3. Sift the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt into a large bowl. Whisk the sugar, buttermilk, oil, eggs, and vanilla in a medium bowl until very smooth. Make a well in the dry ingredients and pour in the wet ingredients. Whisk, gradually drawing in the dry ingredients, just until smooth. Fold in the zucchini and chocolate chips with a silicone spatula until evenly incorporated. Spread the batter in an even layer in the prepared pan.
4. Bake the cake until a toothpick inserted in the center comes out clean and the top springs back a little when lightly pressed with a fingertip, 45 to 50 minutes. Cool completely in the pan on a rack.
5. While cake is cooling, make the frosting: Bring the sweet potato puree to a simmer in a large saucepan over medium heat, stirring frequently. Remove from the heat and add the chocolate and vanilla. Stir until smooth. Cool, stirring occasionally, until the mixture is at room temperature and the consistency of canned frosting. It should hold soft peaks when you lift the spatula from the pan but not be stiff. Spread the frosting all over the top of the cake, creating swoops and swirls.
*Make ahead notes: The cake is best the day it’s made, when the chocolate chips are still a bit melty and the frosting is soft, but it will keep in the refrigerator for up to 3 days.* Carra Patterson and Andre Holland
Brandon Dirden in a sugar coma . . .
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