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Double Chocolate Zucchini Snacking Cake
Fudgy, tender, moist, this simple cake with plenty of zucchini will be a hit with all chocoholics, young and old. The chocolate ganache takes the cake somewhere special. Shown as an 8 inch square cake, the recipe can be doubled to fit into a 9 x 13 inch cake pan
Prep Time 30 minutes
Cook Time 45 minutes
Servings 9 squares
Ingredients
Cake
- 144 grams (3/4 cup) grated zucchini squash, (see Notes)
- 190 grams (1 1/4 cups) whole wheat flour, or gluten free cup for cup blend
- 120 grams (10 tbsp) granulated sugar
- 20 grams (3 tbsp) cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 egg, or 1 tbsp ground flax meal mixed with 2 tbsp water in a small bowl and left for five minutes to thicken
- 3 tbsp olive oil
- 175 ml (3/4 plus 2 tbsp) whole milk, or unsweetened non-dairy milk
- 1 tsp vanilla extract
- 1 tsp instant coffee
Ganache Frosting
- 115 grams (4 oz) chopped semi-sweet chocolate
- 1/2 cup heavy or whipping cream, or coconut cream
Instructions
Cake
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Preheat oven to 350°F. Grease an 8 x 8 inch baking pan, and line with parchment paper, cutting it so that two sides hang over the edges.
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Grate the zucchini using the large holes of a box grater into a bowl.
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In a medium bowl, blend the flour, sugar, cocoa powder, baking soda, baking powder and salt with a hand whisk.
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In a separate bowl combine the egg (or flax mixture). the zucchini, milk, olive oil, vanilla extract and instant coffee,and whisk till smooth.
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Make a well in the dry ingredients, and add the zucchini mixture into it. Use a wooden spoon or spatula to mix just until evenly moistened.
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Spread the batter evenly in the prepared baking pan, and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean. If a few separate crumbs are attached this is fine. Remove from the oven and let cool completely on a wire rack.
Ganache Frosting
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Place the chopped chocolate into amedium bowl. In a small saucepan, gently heat the cream on medium heat, till it just starts to steam. Gently pour the hot cream over the chocolate ensuring that all the choclate is covered. Let it sit for a minute, and then whisk until the chocolate is melted and the mixture is smooth. Let the mixture sit at room temperature, coming back to stir it every eight minutes or so till it starts to thicken. You want it spreadable, but not so thick that it will be hard to move on the cake top. Depending on how warm your kitchen is, it may take 45 minutes till it is ready to spread. You can speed it up by placing the bowl in the fridge, but you will need to stir it more frequently, every 4-5 minutes or so. Don't let it get to stiff.
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Spread the frosting on the cooled cake. Give it a few minutes before cutting and serving.
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The cake can be stored at room temperature, covered for a day or so. It will also keep in the fridge, covered for up to five days, but it really won't last that long!
Recipe Notes
If you find that the zucchini you have grated is dripping too much excess liquid, just give it a gentle squeeze. You don't want the remaining zucchini to be dry though, you want some of that liquid to help create moisture in the cake.
This recipe will also create 12 cupcakes. Line a standard muffin tin with cupcake papers. Fill the muffin cups between 2/3 and3/4 full. The baking time will be reduced to 30-35 minutes, or until a toothpick inserted into the center comes out clean. Frost or pipe using the ganache as desired.
This recipe is easily doubled to fit into a 9 x 13 inch baking pan, and will make 24 cupcakes.
You can also double and create a 7-8 inch layer cake with two layers. Double the ganache to frost the entire cake.