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Chocolate Zucchini Cake with Ganache Frosting

September 6, 2013

Pop quiz: It’s nearing the end of summer and you have chocolate-loving family members coming to visit. What do you do?

Did you answer “Panic”? Then you are correct!

Chocolate Zucchini Cake with Ganache Frosting

Just kidding. Don’t panic. You’ve got this.

All you have to do is make them this super-easy chocolate zucchini cake. You see, you get to use up all the zucchini taking over your garden (or your neighbors’ or coworkers’ gardens) and you get to eat chocolate while claiming you’re eating your vegetables.

It’s win-win.

Chocolate Zucchini Cake with Ganache Frosting

I love this cake. It’s like a little black dress. Simple. Flattering, but uncomplicated. Appropriate for all occasions. And with just the right accessories, it’s like WOW.

The cake is moist and tender with a good chocolate flavor, thanks to Divine‘s fabulous cocoa powder. (Did I mention their chocolate is fair trade and owned by the cocoa farmers? Awesome.) You could eat the cake un-frosted and be perfectly content. But if you want to turn the chocolate flavor up to 11, frost it with some chocolate ganache. A half pound of Divine chocolate in ganache form really sends this cake over the top. You’ll end up with a cake that will satisfy any chocoholic! Even ones who don’t like veggies.

Chocolate Zucchini Cake with Ganache FrostingChocolate Zucchini Cake with Ganache Frosting

I liked accessorizing this simple chocolate cake with local fresh raspberries (for a little tartness) and a tiny dusting of powdered sugar, to compliment the rich cake. You could substitute strawberries or blackberries, if you prefer.

If there’s a better way to eat your veggies, I sure would like to know about it!

Chocolate Zucchini Cake with Ganache Frosting

Full Disclosure: Divine Chocolate generously provided me with the chocolate used in this recipe, but in no way influenced the recipe or anything I said about them. All opinions are my own. I am legitimately a BIG fan of their delicious chocolate and their fair-trade/farmer-owned business.

Chocolate Zucchini Cake with Ganache Frosting

Adapted from King Arthur Flour
Makes one 13×9-inch cake

Please note, this makes a 13×9 cake so it’s big enough to feed a crowd. Don’t freak out about the tiny bit of corn syrup in the ganache. It’s just there to keep it soft enough to put your fork through at room temperature. For this recipe, I melted roughly 1/2 cup of solid coconut oil in the microwave (10-20 seconds on High), then measured out an exact 1/2 cup of liquified oil for use. To save your arm, I recommend shredding the zucchini with a food processor. For the ganache, your chocolate should be chopped into roughly chocolate chip-sized pieces.

Ingredients

2 1/2 cups all-purpose flour
3/4 cup Divine cocoa powder
2 teaspoons espresso powder (optional)
1/2 cup (8 tablespoons) unsalted butter, room temperature
1/2 cup melted coconut oil
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup plain Greek yogurt
2 heaping cups (12-14 ounces) shredded zucchini (about one 10-inch zucchini)
1/2 cup bittersweet chocolate chips

8 ounces Divine 70% baking bar (about 1 1/2 bars), chopped
1/2 cup heavy cream
1 tablespoon light corn syrup

Directions

Preheat over to 325°F. Grease a 13×9-inch cake pan (or spray with baking spray).

Whisk together flour, coco powder and espresso powder in medium bowl. Set aside.

In the bowl of a stand mixer, combine butter, coconut oil, sugar, vanilla, baking soda, baking powder and salt. Beat until smooth. Beat in eggs one at a time until smooth again. With mixer on low, alternate adding yogurt and flour mixture just until combined. Fold in zucchini and chocolate chips with a spatula. Spoon batter into prepared pan. (Batter will be thick.) Bake for 35-40 minutes at 325°F, or until set and the top springs back when touched. (Note: you can use a toothpick to test for doneness, but be aware that melty chocolate chips can look like uncooked batter!)

Cool cake in pan on rack for 10 – 20 minutes, then invert onto rack to cool completely.

To make the ganache, place chopped chocolate in a large heat-proof bowl. Heat cream and corn syrup in a small saucepan over medium heat until it just barely simmers. Remove from heat. Let cool for 1 minute. Pour hot cream mixture over chopped chocolate. Let stand, untouched, for 3-5 minutes. Stir until smooth. Spread over cake.

Store cake covered at room temperature.

Note: If your ganache breaks (separates and becomes oily and gloppy) add a splash of cold cream and stir briskly for 1-2 minutes. Repeat until ganache is smooth and shiny.

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18 Comments
  1. September 6, 2013 12:36 pm

    This cake was delicious! The zucchini really does stay 100% hidden by the chocolate. :-)

  2. September 6, 2013 12:39 pm

    It looks so moist and delicious! I’ve read similar recipe on Pinterest without the ganache. I really have to make your cake!

  3. lilliworster permalink
    September 7, 2013 5:19 am

    Oh my Gosh! It looks so good!!! I have to try it!! xx
    lilliworster.wordpress.com

  4. September 7, 2013 7:30 am

    Yum! This looks delicious!

  5. September 10, 2013 8:47 am

    This looks amazing! I love zucchini and have been intrigued by the zucchini/chocolate combo!

  6. September 10, 2013 5:05 pm

    Looks absolutely divine

  7. September 15, 2013 3:53 pm

    Recipes that hide vegetables in them are brilliant! I can’t wait to try this, looks delicious!

  8. September 17, 2013 6:33 pm

    Hey, I nominated your for the Liebster Award, I really enjoy visiting your blog! :D http://simonsayswatchthis.wordpress.com/2013/09/17/liebster-award-nomination/

  9. Media Hamil permalink
    September 18, 2013 12:43 am

    Delicious cakes, perfect eaten with warm tea

  10. September 18, 2013 3:41 pm

    I think you guys will love my blog if you are chocolate lovers and enjoy cooking :) i have uploaded a recipe of bar one cupcakes and there is a video of how to make lava cupcakes :) please have a look:

    http://tashchance.wordpress.com/

  11. September 19, 2013 2:59 am

    I can eat chocolate cake WITH frosting and still get my veggies? Sign me up!

  12. September 19, 2013 8:28 am

    Looks so yummy! Will have to try this sometime soon :) Good job!

    Ashley

  13. September 22, 2013 3:55 pm

    I love your food photography! Your images are so clean and crisp.

  14. Alex permalink
    September 23, 2013 11:43 am

    This looks great! I love zucchini but I’ve been getting so much of it in my weekly farm basket I was running out of ideas for recipes, definitely going to try this one!

  15. Tia permalink
    September 24, 2013 1:28 pm

    This looks wonderful – I am going to try this soon! I wish you didn’t have your comments closed on old entries – I came to your site today to tell you I made your chocolate cake with swiss meringue buttercream yesterday – and it was so amazing! Thank you for posting this wonderful recipe. I’d never made SMB before, and your directions were so clear and concise that it came out perfect! I will be making this again for my family so they can revel in the glory!

  16. October 5, 2013 8:49 pm

    I have to pick up zucchini to try this! I love sneaking vegetables into my desserts!

  17. October 7, 2013 8:25 am

    A lovely recipe – I just did a post of Chocolate courgette (zucchini) cake and it was fantastic., Yours looks divine too. It just works so well!

  18. February 5, 2014 10:27 am

    I just wanted to say that the last picture is the most appetizing picture of a piece of cake EVER. The melted chocolate at the bottom, the moist-ness, the ganache, the raspberries, the powdered sugar. It’s just perfect.

    So perfect that it convinced me that I have to try this! The next time I need a chocolate cake (which happens kind of often!) I’m making this. Plus it’s from KAF. Everything they create is magic. :)

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