A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2015
- 1 cup butter softened
- 1 1/3 cup packed brown sugar
- 3 eggs
- 3/4 cups milk
- 3/4 cups vegetable oil
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoons each baking soda and salt
- 3/4 cups cocoa powder
- 2 1/2 cups grated zucchini (peel on)
- 1 cup semisweet chocolate chips
- 170 g bittersweet chocolate (about 6 oz) chopped
- 1/3 cup whipping cream 35%
- 2 tablespoons corn syrup
Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.
In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.
Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)
Chocolate Sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.
Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 448 mg
- Sugars 40 g
- Protein 8 g
- Calories 672.0
- Total fat 44 g
- Potassium 433 mg
- Cholesterol 99 mg
- Saturated fat 19 g
- Total carbohydrate 67 g
- Iron 28.0
- Folate 25.0
- Calcium 10.0
- Vitamin A 21.0
- Vitamin C 5.0