I made this cake twice - the first time with all 1/2 cup Dutch cocoa. Five stars! It was phenomenal and I received many compliments! The 2nd time I added the Black Onyx cocoa powder with the Dutch cocoa exactly as the recipe was written. The all-Dutch cocoa was much better both in taste and subtle sweetness. Oh, about the pan, I am not sure why they call for an 11 x 15” pan - I used a regular 8 x 13” glass pan and it was perfect. The cake didn’t rise all that high anyway.
I made this recipe today exactly as written. It was quick and easy to prepare, and turned out great--moist and delicious, as advertised, great with coffee in the morning. When my boyfriend heard it was a zucchini cake, he groaned and was sure it would not be a good treat, but all it took was one bite to bring him around. He asked for seconds, which tells you all you need to know.
The black onyx on it's own? Divine.
The black onyx zucchini cake? Sublime.
We have become so accustomed to having this whenever we need a cake that is substantial, without being too sweet. Mmm-mmm. We (as per taste) prefer 3:1 BO Cocoa to Dutch, and we do use olive oil for a richer, more savory tasting cake, with half of the water replaced with milk, for the chance to make it a little more substantial.
((Also, super easy to make this, and the Black Onyx Pudding at the same time. Decadence, thy name is Black Onyx.))
This is a very moist cake. It is absolutely delicious - light with such a rich taste. The only thing I did different was that I added a cream cheese frosting that makes it even more delicious.
I have made it 4-5 times now and everytime it turns out wonderful!
Test Kitchen Response: Thanks for the review, Debbie! Glad you love this cake as much as we do.