This cake is definitely my “new favourite” chocolate cake. So moist and so chocolatey! Best of all it got great reviewers from my tasters! I now make this cake in my recently acquired 6″ Bundt cake pan and reduce this recipe by half.
Approx. 12 Servings
2 ¼ cups sifted unbleached flour
½ cup cocoa powder (If using Dutch process omit baking soda & add 2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 ¾ cups sugar
½ cup unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 tsp. vanilla extract
½ cup buttermilk
2 cups grated, unpeeled zucchini
1 6 oz. package of dark chocolate chips
¾ cup chopped walnuts
Make the Cake:
Preheat oven to 325F. Spray 10 cup Bundt pan with baking spray. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Fold in the chocolate chips & nuts.
Turn batter into Bundt pan. Bake cake until tester inserted into centre comes out clean, about 50 minutes. Cool cake for about 20 minutes or so then turn out onto a cooling rack and let cool completely.
Chocolate Glaze:
¾ cups whipping cream
6 oz. bittersweet (not unsweetened chocolate), chopped
2 Tbsp. light corn syrup or Agave syrup
Bring cream to a simmer in saucepan over low heat. Add chocolate, whisk until smooth. Remove from heat. Stir in syrup. Cool glaze so it will flow on the cake and down the sides somewhat, making sure it’s not too thin or it will run off the cake.
