Description
A moist and tender chocolate cake made with grated zucchini, topped with a rich chocolate ganache.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups grated zucchini
- For the Ganache:
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- In a separate bowl, whisk together eggs, vegetable oil, vanilla extract, and buttermilk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the grated zucchini.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy.
- Pour the ganache over the cooled cake, spreading it evenly.
- Let the ganache set before slicing and serving.
Notes
- Ensure your zucchini is finely grated.
- Do not overmix the batter.
- The cake can be stored at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American