Zucchini Chocolate Cake with Whipped Chocolate Ganache Frosting

I made this for my husband’s birthday, and he loved that there were some hidden vegetables in his cake, giving him a good excuse to eat more “because it’s healthy”. You barely taste the zucchini, and it makes the cake super moist, so that’s an extra win! The cake is soft, chocolatey, and the whipped ganache frosting makes it extra decadent.

Ingredients:

For the cake:

• 1 cup canola oil

• 1 cup sugar

• 3/4 cup light brown sugar

• 4 large eggs

• 1/3 cup plain yogurt

• 2 tsp vanilla extract

• 2 cups flour 

• 3/4 cup cocoa powder

• 2 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 3 cups grated zucchini (about 2 medium zucchini)

• 1 cup chocolate chips (optional)

For the whipped chocolate ganache:

• 300g good quality milk or dark chocolate

• 1 ¼ cup heavy whipping cream

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Method:

For the cake:

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease two 9” cake tins.

2. In a large bowl, mix the canola oil and sugars with a whisk or hand mixer until light in colour (about 2 minutes).

3. Add the eggs, one at a time, whisking thoroughly until light and fluffy. Mix in the yogurt until combined.

4. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.

5. Finally, stir in the grated zucchini and chocolate chips.

6. Pour the batter evenly into the greased cake tins, then bake for 30 minutes. Allow to cool fully before removing from the tin and icing the cakes.

For the whipped chocolate ganache:

1. Create a double boiler by heating a pot of water on the stove, then placing a bowl on top.

2. Add the chocolate pieces to the bowl, broken up to make it melt faster, as well as the cream, and allow it to heat up gently. Stir occasionally as the chocolate melts.

3. Once the chocolate is fully melted, take it off the heat and mix it until it is well incorporated with the cream. Allow the ganache to cool fully before placing it, covered, in the fridge for 1-3 hours or overnight.

4. The ganache should be thick and set nicely. Using a hand mixer, whip the ganache until it is light in colour and airy like a frosting (about 4 minutes).

5. Spoon the ganache into a piping bag and decorate the cake as you like. Ensure to frost quickly, as the ganache will melt and turn to liquid if you leave it in warmth for too long.

6. Decorate with chocolate shavings if you wish.

7. Keep the cake in the fridge until you are ready to serve. Enjoy!