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Chocolate Zucchini Cake with Creamy Chocolate Ganache Recipe

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3.9 from 8 reviews

This rich and moist Chocolate Zucchini Cake combines the wholesome goodness of shredded zucchini with indulgent cocoa and chocolate chips for a decadent dessert. Finished with a silky chocolate ganache, this cake is perfect for gatherings or a special treat.

  • Total Time: 1 hour 20 minutes
  • Yield: 15 servings

Ingredients

Cake

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 1/2 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 2 1/2 cups shredded zucchini
  • 2/3 cup chocolate chips

Ganache

  • 3/4 cup heavy cream
  • 10 ounces semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F and lightly grease a 9 x 13-inch baking pan to prevent the cake from sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, combine the softened butter, vegetable oil, granulated sugar, vanilla bean paste, baking soda, baking powder, and salt. Mix until well incorporated and creamy.
  3. Add Eggs and Sour Cream: Beat in the eggs one at a time. Then alternately add sour cream and flour, mixing gently after each addition to maintain a smooth batter.
  4. Incorporate Cocoa and Zucchini: Stir in the Dutch-process cocoa powder until the batter is uniform, then fold in the shredded zucchini and 2/3 cup chocolate chips carefully. The batter will be thick at this point.
  5. Bake the Cake: Spread the thick batter evenly in the prepared pan. Bake for 30 to 35 minutes, or until the top springs back lightly when touched. Remove from oven and place on a wire rack to cool completely.
  6. Prepare Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat immediately to avoid boiling.
  7. Combine Cream and Chocolate: Pour the hot cream over the 10 ounces of semi-sweet chocolate chips in a bowl. Whisk continuously to blend until smooth and glossy, allowing a few minutes for the ganache to fully come together.
  8. Frost the Cake: Once the ganache has cooled to a slightly warm and pourable consistency, pour it evenly over the cooled cake. Use an offset spatula to smooth the frosting surface.
  9. Set Ganache: Let the ganache set at room temperature for about 30 minutes before slicing and serving to allow it to firm up nicely.

Notes

  • Shredded zucchini adds moisture and texture but is subtle in flavor, making the cake rich without being vegetal.
  • Be careful not to overmix the batter once the flour is added to keep the cake tender.
  • Using Dutch-process cocoa provides a smooth, mellow chocolate flavor in the cake.
  • The ganache should be poured while warm for easy spreading but not hot to prevent melting the cake’s surface.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/chocolate-zucchini-cake-with-creamy-chocolate-ganache-recipe/