Scale
Ingredients
For the cake:
- 1/2c butter, softened
- 1/2c canola or grapeseed oil
- 1 3/4c sugar
- 2 eggs
- 2 tsp vanilla
- 3/4c unsweetened baking cocoa
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2c sour cream
- 2 1/2c flour
- 2–3c grated zucchini (no need to peel)
- 1/2c semi-sweet chocolate chips
For the ganache:
- 9oz (about 1 1/2c) semi-sweet chocolate chips
- scant 3/4c whole milk + 1 Tbsp butter (or 3/4c heavy cream)
Instructions
For the cake:
- In a stand mixer or large bowl, cream together butter, oil, and sugar. Add eggs one at a time, incorporating well after each addition. Stir in vanilla. Add cocoa, baking soda, baking powder, and salt.
- Next, add 1/2 of the sour cream, followed by 1/2 of the flour. Repeat with second half of sour cream and second half of the flour. Finally, fold in zucchini and chocolate chips.
- Spread batter into a greased 9×13″ baking dish and bake at 325 degrees for 30-40 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. Allow cake to cool slightly while you make the ganache.
For the ganache:
- In a small saucepan over low heat, melt chocolate chips together with milk and butter until very smooth. Be sure to stir very regularly so as not to scorch chocolate.
- Drizzle ganache over the still-warm cake and smooth with a spatula (a flat icing spatula works especially well, but a regular spatula will do the job just fine). Allow cake to cool completely and ganache to set.
- (If you’re in a hurry, you can refrigerate the cake to speed up the process). Slice and serve!
- Any leftover cake can be sliced and frozen.