Chocolate zucchini cake
A super moist chocolate cake with zucchini and whipped chocolate ganache is a real treat and also one of my favorite cakes. There's no way you can figure out that the zucchinis are part of the cake because you can only taste chocolate which masks all signs of vegetables. Sooo good!!!
Servings: 15
Ingredients
- 250 grams all-purpose flour (8.8 oz, 2 cups)
- 180 ml oil (6.1 fl oz, 3/4 cup)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 250 grams granulated sugar (8.8 oz, 1 1/4 cup)
- 60 grams cocoa powder (2.1 oz, 1/2 cup) sifted
- 3 large eggs room temperature
- 120 grams Greek yogurt or sour cream (4.23 oz, 1/2 cup)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 3 medium zucchini shredded, you don't have to peel them, just wash them well
- 100 grams chocolate chips or chopped dark chocolate (3.5 oz, 1/2 cup)
Ganache
- 250 ml heavy cream (8.4 fl oz, 1 cup)
- 250 grams dark chocolate (8.8 oz)
Instructions
- Preheat oven to 180 C (350 F). Grease and flour a 33x23 cm (13x9 in) baking pan and set aside.
- In a medium bowl, whisk the flour, sifted cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, with an electric mixer, mix eggs and sugar until pale and fluffy, add vanilla extract and yogurt (or sour cream) and mix until combined.
- With a spatula mix dry ingredients into wet until barely combined. Add the zucchini and chocolate chips and stir until just combined. Don't over mix.
- Pour the cake batter in the prepared pan and smooth with a spatula. Bake around 30 minutes or until a toothpick comes out clean when inserted into the center or the cake.
Ganache:
- Chop the chocolate and place it in a glass (or metal bowl) and set aside.
- In a saucepan heat the cream gently over low heat until simmering. If you want to use a microwave, heat for 30 seconds to 1 minute in a microwave-safe bowl. Then pour the cream over the chocolate and let the mixture sit for a few minutes. Then whisk until smooth and glossy.
- Allow it to cool for an hour in the fridge. Then place the ganache in your mixer and whip until light and fluffy.
- Spread the whipped ganache evenly all over the cooled cake.
Notes
In Croatia, we are using grams and milliliters. Every recipe has a measuring in grams (milliliter), cups and ounces. I own cups and spoons measure utensils and I try to be exact when I convert weight into volume (cups), but there is a slight possibility of deviation from the exact amount. Due to differences in measurement, I recommend that you use a KITCHEN SCALE!!!
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!