Zucchini & Chocolate Buttermilk Cake
I don't know why but every year I plant a few more zucchini plants than I really need. One would be enough, affectionately known as the carp of the garden at my house, there always seems to be a lot more than I can possibly use. After preserving I look for more interesting things to do with them. This cake is deliciously moist, you wouldn't even suspect that one of the ingredients was zucchini.
Ingrediends:
75g Butter, softened
¼ cup olive oil
½ cup castor sugar
½ teaspoon vanilla extract
2 1/2 cups plain flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 medium eggs
½ cup buttermilk
2 tablespoons cocoa powder
1 cup zucchini, seeds removed and finely grated
½ cup dark chocolate chips
Ganache Icing
½ cup pouring cream
½ cup chocolate, chopped
Method:
1. Preheat oven to 180°C and line a 20cm cake tin with baking paper.
2. In the bowl of an electric mixer, cream the butter and sugar. Add the oil, vanilla, baking soda, baking powder and salt.
3. Continue to beat while slowly adding the eggs.
4. Stir in a 1/3 of the buttermilk alternating with the flour until combined.
5. Add the cocoa and fold in the choc chips.
6. Fold in the grated zucchini.
7. Pour and spread the mixture into prepared cake tin and bake for 30 – 35 minutes.
8. Prepare the ganache by heating the cream to a simmer and add the chocolate, stir to combine until smooth. Spread over the cake evenly.
Vegetarian
