Chocolate Zucchini Cake
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Additional Time
30 mins
-
Total Time
1 hr 20 mins
-
Servings
15 servings
-
Course
Cake
Chocolate Zucchini Cake
Description
This cake mixes softened butter and vegetable oil with granulated sugar, vanilla, baking soda, baking powder, and salt to build a tender crumb. Eggs and sour cream add moisture and richness. The dry ingredients include all-purpose flour and Dutch-process cocoa powder, providing depth of chocolate flavor. Folded shredded zucchini adds subtle moisture and texture without overwhelming the cake.
After baking at a moderate 325°F until the top springs back lightly, the cake cools before being covered with a chocolate ganache. The ganache is prepared by heating heavy cream to a simmer and whisking it over semi-sweet chocolate chips until smooth, then allowing it to cool slightly for spreading. This topping contributes a glossy, rich layer complementing the cake’s moist crumb.
Storage instructions suggest refrigerating leftovers for up to three days to maintain freshness. Adjusting baking soda may be needed when substituting different cocoa powders.
Ingredients
For the Cake
- ½ cup butter softened, unsalted
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract pure
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large egg
- ½ cup sour cream
- 2 ½ cups all-purpose flour
- ¾ cup Dutch-process cocoa
- 2 ½ cups zucchini shredded
- ⅔ cup chocolate chips
For the Chocolate Ganache
- ¾ cup heavy cream
- 10 ounces chocolate chips semi-sweet
Instructions
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. Batter will be thick.
- Spread the batter to the edges of 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 the cream from the heat and pour it over the chocolate chips. 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 using regular unsweetened cocoa powder, add 1/2 teaspoon extra baking soda to the batter for proper rise.
- Store leftover cake in the refrigerator for up to 3 days to maintain quality.
User Reviews
Overall Rating
4.5
You'll Also Love
