Chocolate Zucchini Cake
This cake is a family favorite recipe. The ganache is my own addition, because I'm not a fan of buttercream frostings. This cake stays moist and delicious for much longer than the average cake.
Chocolate Zucchini Cake
This cake is a family favorite recipe. The ganache is my own addition, because I'm not a fan of buttercream frostings. This cake stays moist and delicious for much longer than the average cake.
Cooking Instructions
- 1
Preheat oven to 325
- 2
Cream the butter, oil, & sugar with an electric mixer.
- 3
Add the eggs and beat in. Fold in the grated zucchini.
- 4
Mix the remaining dry ingredients together in a separate bowl. Then mix into the wet mixture.
- 5
Lastly, add in the buttermilk & vanilla and beat on low until just combined.
- 6
Pour into a greased and floured 9 x 13 cake pan. Spread out evenly in the pan.
- 7
Bake at 325 for 45 minutes to one hour, or until completely set in the middle. Time will vary depending on the moisture content of your zucchini.
- 8
Let cool completely before frosting the cake.
- 9
For the ganache: Heat the cream to a slow boil...just when you see the small bubbles around the edge of sauce pan. Then pour the hot cream over chocolate chips. Let sit one minute before beginning to whisk until completely smooth. Whisk in one tablespoon butter, cut into small chunks and flavoring extract if using.
- 10
Let the ganache cool slightly before frosting the cake.
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