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Easy Chocolate Ganache Zucchini Cake

Easy Chocolate Ganache Zucchini Cake
  • Prep 35 min
  • Total 2 hr 45 min
  • Servings 12
Fresh zucchini, chocolate cake, and a simple ganache come together for this surprisingly easy and rich chocolate cake!
Updated December 22, 2016

Ingredients

Cake

  • 1 box Immaculate Baking Co.™ chocolate cake scratch baking mix
  • 1 1/4 cups milk
  • 3/4 cup butter, melted
  • 1 cup finely shredded unpeeled zucchini (about 2 medium)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla
  • 4 eggs

Ganache

  • 2/3 cup heavy whipping cream
  • 6 oz semisweet baking chocolate, chopped

Topping

  • 1 cup sliced fresh strawberries or raspberries

Steps

  • 1
    Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; line bottoms with round pieces of cooking parchment paper, and grease parchment paper.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide and spread batter evenly in pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pans. Cool completely, about 1 hour.
  • 3
    In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling; remove from heat. Stir in chocolate until melted; let stand at room temperature 20 to 25 minutes. Ganache is ready to use when it mounds slightly when dropped from spoon. It will become firmer the longer it cools.
  • 4
    Place 1 cake layer top side down on cake stand or plate. Spread with 1/3 cup of the ganache. Top with second layer, top side up. Pour remaining ganache carefully onto top center of cake; spread with large spatula so it flows evenly over top and starts to drip down sides of cake. Let ganache set before cutting. Serve with strawberries.

Expert Tips

  • Use a combination of sliced strawberries and raspberries for a nice addition to the cake.
  • Lining the cake pans with parchment paper helps to successfully release the cakes from the pans.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
16g
82%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
480mg
20%
Potassium
450mg
13%
Total Carbohydrate
49g
16%
Dietary Fiber
5g
20%
Sugars
27g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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