Chocolate Zucchini Cake
Cake:
- 1/2 cup butter (4 ounces)
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream (or plain yogurt)
- 2 1/2 cups flour
- 3/4 cup dutch process cocoa
- 2 teaspoons espresso powder (optional)
- 2 1/2 cups shredded zucchini (~one 10" zucchini, ~12 ounces}
- 2/3 cup chocolate chips Chocolate Ganache:
- 3/4 cup heavy cream
- 10 ounces semi-sweet chocolate chips
For the Cake:
Preheat the oven to 325°F. Lightly grease a 9 x 13-inch pan.
In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt.
Add in the eggs. Stir in the sour cream alternately with the flour. Then add the cocoa powder and mix until incorporated and the batter is smooth. Fold in the zucchini and 2/3 cup chocolate chips.
Add the batter into the prepared pan and bake the cake for 30 to 35 minutes, till the top springs back lightly when touched. Place pan on a wire rack to cool completely.
For the Chocolate Ganache:
To prepare the frosting, heat the heavy cream in a saucepan over medium heat until simmering.
Remove from the cream from the heat and pour it over the chocolate chips. Wait about 3-4 minutes then whisk to combine. It may take a few minutes of stirring for the ganache to come together, but I promise it will. The ganache will thicken as it cools.
Allow the ganache too cool until just slightly warm and still pourable. Pour the ganache over the cake and smooth with offset spatula. Allow frosting to set for about 30 minutes before serving.
Notes:
*If you are using regular natural cocoa powder, add an additional 1/2 teaspoon of baking soda.
Store leftover chocolate zucchini cake in the fridge for up to 3 days.