Chocolate Zucchini Cake with Ganache, Berries, and Cream

Last week I was looking for a recipe that would serve a crowd, but would still be Sunday worthy.  I generally think desserts Sundays should be a step up from the ordinary.  Now is the tail end of zucchini is in growing in gardens and cheap in the stores, so it is the perfect time of the year to make this cake.  My sister told me she is generally disappointed in the texture of zucchini cakes, because the end up almost gummy and gelatinous.  (Is that even a word?)  This cake was nothing of the sort.  The cake was moist and the crumb was tender.  I'm pretty sure the combination of tender zucchini cake, ganache, berries, and cream was a match made in heaven.  Fun little fact, the plate below is part of my great grandmother's china set.

Cake:

2 1/2 cups all purpose flour

1/2 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

2 cups sugar

1 cup vegetable oil

1/2 cup buttermilk

2 teaspoons vanilla

1/2 cup boiling water

2 cups grated zucchini

1. In a medium sized mixing bowl, whisk together flour, baking cocoa, baking soda, and salt.

2. In an electric mixer, add eggs and lightly beat.  Add sugar and vanilla mix until well combined.  With mixer running, slowly add oil and buttermilk.

3. Add the dry ingredients and mix until just combined.

4. Fold in grated zucchini.  Add hot water and mix until combined.

5. Pour into a greased jelly roll pan.  Bake in a 350 degree oven for 25 minutes.

Ganache:

8 ounces of good quality semi sweet chocolate chips

1/3 cup cream

1. Place chocolate chips in a glass bowl.

2. Heat cream on medium low heat until it is almost boiling.

3. Pour cream over chocolate chips and stir until all the chocolate chips are melted.  If they don't completely melt, microwave for 10 seconds at a time, stirring between each interval.

Cream:

3 cups cream

1 teaspoon vanilla extract

2 tablespoons powdered sugar or pure maple syrup

The cream is good either just drizzled on top of the berries and cake or whipped. 

If you choose to whip it, whip the cream with an electric mixer until soft peaks form.  Add 1 teaspoon vanilla extract and sweetener.  Whip until cream forms stiff peaks.

If you choose to drizzle the cream, just mix in the vanilla and sweetener and serve in a pitcher beside the cake.

Berries:

3-4 cups fresh raspberries or diced strawberries

To assemble the cake, cut the cake into squares, top with berries, and drizzle or dollop cream on top.  Enjoy!

Recipe simplified and adapted from Simply So Good.