This cake is one of those cakes that you tell yourself, "hey, this is good for me- lots of fiber and vitamins from that zucchini." Ah, yeah, it still has fat in it but don't even think about that. Slice a piece and sit down with a cup of tea. Place a small bite in your mouth and languish over it. Feel the chocolate melting in your mouth and the tender crumb. The way that moist delicious cake feels in your mouth. Close your eyes and let out an "oh my God, is this freaking zucchini cake or chocolate greatness cake."
For goodness sake -make the lipsmacking ganache that you pour over the top- it truly takes this cake to a whole other level.
Chocolate "Lie to Yourself" Zucchini Cake
Adapted from King Arthur Flour
1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream or yogurt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty
2 cups shredded zucchini (about one 10″ zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips
Chocolate Ganache Topping
6 oz heavy cream
9 oz chocolate chips
1. Preheat the oven to 325°F. Lightly coat a 9″x13″ pan with baking spray
2. In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.
3. Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.
4. Spoon the batter into the prepared pan. Bake the cake for 35 – 40 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.5. To prepare the frosting, heat the heavy cream in a saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3-5 minutes then stir to combine. It may take a few minutes of stirring for the ganache to come together. When it cools and is still a bit warm pour over cake and smooth with offset spatula. Allow frosting to set for about 30 minutes before serving. (I stuck it in the fridge for a bit to speed up the process.)