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Chocolate Zucchini Snack Cake

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Level: Easy

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Description

So today is the first day of the new year and most food blogs will be posting lighter, healthier recipes, but not me—I give you cake! But wait a minute. If you think about it, this is a single layer cake made with Greek yogurt and shredded zucchini, and the frosting is just a thin layer of ganache. So basically, this really is a lighter, healthier recipe! Glad to do my part. You’re welcome.

Ingredients

  • FOR THE CAKE LAYER:
  • 1 cup All-purpose Flour
  • 1 cup Granulated Sugar
  • ¼ cups Dark Cocoa Powder, Sifted (darkest You Can Find, Look For Black Cocoa)
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Fine Salt
  • 1  Large Egg
  • 6 Tablespoons Plain Greek Yogurt
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Hot Brewed Coffee (or Hot Water)
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Shredded Zucchini (or Substitute Up To Half Shredded Yellow Squash)
  • FOR THE GANACHE TOPPING:
  • 4 ounces, weight Semisweet Or Bittersweet Chocolate, Chopped
  • 4 ounces, fluid Heavy Cream

Preparation

For the cake layer:
Preheat oven to 350ºF. Spray metal cake pan with Baker’s Joy, and wrap pan with insulated baking strips (optional, but they keep the cake from forming a hump in the middle).

In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt; set aside. In a medium bowl, whisk eggs, Greek yogurt, oil, coffee, and pure vanilla extract. Pour wet mixture into bowl containing dry ingredients and mix well. Add shredded zucchini and stir until combined.

Pour batter into cake pan and bake for 25–30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool completely before topping with ganache.

For the ganache topping:
Place chopped chocolate in a heat-safe bowl; set aside. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges). Remove cream from heat and pour over chocolate. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two combine and become shiny, dark, and glossy.

When cake is completely cool, pour ganache over cake. Use an offset spatula to spread evenly. Chill cake until service. Store in an airtight container.

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