Categories: Cake

Ingredients

• Bundt or 9x13 inch cake
• Cake
• 2 1/2 cups (10 ounces) traditional whole wheat flour
• 1/2 cup (1 1/2 ounces) unwsweetened cocoa powder (not Dutch-process)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (7 1/2 ounces) packed light or dark brown sugar
• 1/2 cup (3 1/2 ounces) ganulated sugar
• 1/2 cup (1 stick OR 4 ounces) unsalted butter, softened OR vegetable oil
• 1/2 cup (4 ounces) buttermilk
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups (about 1 pound) shredded or chopped zucchini (I shredded mine)
• 1 cup (6 ounces) chocolate chips
• Glaze (optional)
• 1/2 cup (4 ounces) heavy cream
• 3/4 cup (4 1/2 ounces) chocolate chips
• 2 teaspoons corn syrup

Directions

1. 1. Preheat the oven to 350 degrees. Lightly grease the pan of your choice.

2. 2. To make the cake: Whisk the flour, cocoa, baking soda, baking powder, and salt in a medium bowl.

3. 3. Stir together the sugars and butter (or oil if using instead) in a large mixing bowl until smooth. Add buttermilk, eggs, and vanilla. Mix well.

4. 4. Add half of the dry ingredients, stirring until evenly moistened. Stir in the zucchini, then the remaining flour mixture. Stir in the chocolate chips. Pour the batter into the prepared pan.

5. 5. Bake until the top springs back when lightly touched, 45 to 50 minutes. Remove from the oven and let cool on a rack for 15 minutes. If you’ve used the 9×13 pan, you can either serve it right from the pan or invert the cake onto a serving platter and drizzle with chocolate glaze (we didn’t try inverting it, opting instead to serve (or eat) right from the pan. If using a tube pan, lightly loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or running a thin, flexible spatula down the sides, then put the rack on top of the pan and flip everything over. Remove the pan and cool the cake completely.

6. 6. To make the glaze: Heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over the cooled cake.

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