Chocolate Zucchini Cake with Chocolate Ganache

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1/4 tsp ground cinnamon, optional
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 1/2 cup butter, softened
• 1/2 cup applesauce
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup buttermilk
• 2 1/2 cups grated, unpeeled zucchini
• 6 oz chopped chocolate or 1 cup chocolate chips
• 1/2 cup heavy cream

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, combine the flour, cocoa powder, baking soda, salt and cinnamon with a whisk for 30 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, butter and applesauce on medium speed until the mixture looks light and fluffy. Add the eggs one at a time, mixing each one in before adding the next, then mix in the vanilla.
3. Add the dry ingredients in 3 additions, using 1/3 of the flour mixture each time and alternating with half of the buttermilk. Start with the flour mixture and finish with the flour mixture, mixing only until the batter comes together after each addition.
4. Fold in the zucchini. Spread the batter into a buttered 13 by 9-inch baking dish, then bake in the heated oven for 43 – 46 minutes, until a toothpick poked into the center comes out clean or with just a few damp crumbs attached. Cool the cake until it is almost completely cool, then cover it with the chocolate ganache.
5. For the Chocolate Ganache: Warm the cream in a small saucepan, or use a microwave safe dish in the microwave, until it just reaches a gentle boil. While it heats, place the chocolate in a heat proof mixing bowl. Pour the hot cream over the chocolate and whisk until glossy and smooth. Let the ganache cool for 5 minutes before spreading it over the cake.