Fresh zucchini, chocolate cake, and a simple ganache come together for this surprisingly easy and rich chocolate cake!
INGREDIENTS
Cake
- 1 box Immaculate Baking Co.™ chocolate cake scratch baking mix
- 1 1/4 cups milk
- 3/4 cup butter, melted
- 1 cup finely shredded unpeeled zucchini (about 2 medium)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla
- 4 eggs
Ganache
- 2/3 cup heavy whipping cream
- 6 oz semisweet baking chocolate, chopped
Topping
- 1 cup sliced fresh strawberries or raspberries
DIRECTIONS
- Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; line bottoms with round pieces of cooking parchment paper, and grease parchment paper.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide and spread batter evenly in pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pans. Cool completely, about 1 hour.
- In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling; remove from heat. Stir in chocolate until melted; let stand at room temperature 20 to 25 minutes. Ganache is ready to use when it mounds slightly when dropped from spoon. It will become firmer the longer it cools.
- Place 1 cake layer top side down on cake stand or plate. Spread with 1/3 cup of the ganache. Top with second layer, top side up. Pour remaining ganache carefully onto top center of cake; spread with large spatula so it flows evenly over top and starts to drip down sides of cake. Let ganache set before cutting. Serve with strawberries.
