Death By Chocolate Zucchini Cake
???? chocolate cake.
???? chocolate chips inside the cake.
???? chocolate ganache.
???? more chocolate chips on top of the ganache.
This is a MAJOR chocolate experience you guys.
And the best part is: you’re totally getting in your veggies! Not that you’ll even notice.
You won’t believe there are TWO WHOLE zucchinis in there! And you know what they say– you need 5 servings of fruits and vegetables a day. So, basically, that means you need 2 and a half cakes per day. Which seems reasonable. Amiright? ????
That ganache is practically a superfood on it’s own.
I mean, just look at that! Does anyone else get all ???? ???? ???? watching ganache drip down the side of a cake? Be still my heart!
Ganache is so simple to make. I actually wrote a whole post about it here (which I plan to update soon, in fact. But it’ll do for now). It just takes two simple ingredients: chocolate and heavy cream. I usually nuke it in the microwave in 30 second increments until everything is warm and melty and stirs smooth. But it’s probably a little safer to make it over medium heat on the stove top if you don’t work with chocolate much, just to avoid burning or seizing it.
This cake is seriously a dream come true. You are going to be obsessed with it!!
- 3/4 cup oil
- 1/4 cup butter, melted
- 1-3/4 cups granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 cup sour cream or yogurt
- 2-1/2 cups flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups shredded zucchini (I used 2 medium zucchinis)
- 1/2 cup chocolate chips
For the Ganache
- 2 cups chocolate chips
- 3/4 cup heavy cream
- Preheat oven to 325ºF.
- Whisk together the oil, butter, sugar, and vanilla. Whisk in the eggs one at a time.
- Mix in the sour cream.
- In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Fold the dry ingredients into the wet until thick batter forms.
- Fold in the chocolate chips and shredded zucchini.
- Generously grease a bundt pan. Spread the batter in the pan and bake for 55-60 minutes, until a toothpick inserted comes out clean.
- Allow to cool in the pan for about 20-30 minutes. Gently tap the sides of the pan to release the cake, and then invert the cake onto the serving plate.
- Make the ganache: over medium heat, stir the chocolate chips and heavy whipping cream until the chocolate is melted. I like to switch to a whisk at the end to break up any remaining lumps of unmelted chocolate.
- Drizzle the ganache over the cake. Sprinkle additional chocolate chips over the ganache if desired.