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Moist Chocolate Zucchini Cake Recipe with Espresso Ganache and Sea Salt

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A moist chocolate zucchini cake with a rich espresso ganache and a sprinkle of sea salt, perfect for dessert lovers seeking a sophisticated yet easy-to-make treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • ½ cup (120ml) buttermilk or plain yogurt
  • 6 ounces (170g) bittersweet chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon freshly brewed espresso or strong coffee (optional)
  • Pinch of sea salt flakes for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your cake pan lightly or line it with parchment paper.
  2. Grate 1 ½ cups of zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as you can.
  3. In a medium bowl, sift together 1 ¾ cups flour, ½ cup cocoa powder, 1 ½ teaspoons baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt. Stir to combine and set aside.
  4. In a large bowl, whisk 2 large eggs with 1 cup sugar until well combined. Add ½ cup vegetable oil and 1 teaspoon vanilla extract, mixing until smooth. Stir in ½ cup buttermilk or plain yogurt.
  5. Gradually add dry ingredients to the wet mixture, folding gently with a spatula. Do not overmix.
  6. Carefully fold the grated zucchini into the batter.
  7. Pour the batter into the prepared pan and smooth the surface. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  8. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  9. Heat ½ cup heavy cream and 1 tablespoon freshly brewed espresso in a small saucepan over medium heat until just simmering. Remove from heat and pour over 6 ounces chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  10. Spread the ganache evenly over the cooled cake. Sprinkle a pinch of flaky sea salt on top. Let the ganache set for at least 30 minutes before slicing.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy batter. Do not overmix the batter to keep cake tender. Cool cake completely before applying ganache to prevent melting. Warm ganache gently if it thickens before spreading.

Nutrition

Keywords: chocolate zucchini cake, espresso ganache, moist cake, dessert, easy chocolate cake, zucchini dessert, sea salt topping

Find it online: https://spoonluma.com/moist-chocolate-zucchini-cake-recipe-with-espresso-ganache-and-sea-salt-perfect-for-dessert-lovers/