Chocolate Zucchini Cake
You will need to prepare the ganache the day before
250g plain flour
65g unsweetened cocoa powder
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp instant coffee
½ tsp sea salt
240ml Bertolli Light in Taste Olive Oil
200g caster sugar
150g brown sugar
4 large eggs, at room temperature
80g sour cream
1 tsp vanilla bean paste
420g shredded zucchini
180g dark chocolate chips
250g thickened cream
30g glucose syrup
300g good quality dark chocolate, finely chopped
Black salt, to decorate
To make the ganache, combine cream, butter and glucose in a medium saucepan and bring to a simmer over medium heat.
Place the chopped chocolate into a food processor, pour over the warmed cream mixture then blend until smooth and shiny. Pour into a heatproof container, cover the surface with plastic wrap and allow the ganache to cool to room temperature and thicken.
To make the cake, preheat oven to 180ºC (160ºC fan). Grease and line 2 x 17.5cm (7”) round baking tins.
Whisk the flour, cocoa powder, baking powder, baking soda, coffee and salt together in a large bowl.
To the bowl of a stand mixer fitted with a beater attachment, add oil, both sugars, eggs, sour cream, vanilla and zucchini and beat until combined. Add the dry ingredients and beat on medium speed until completely combined. Fold through the chocolate chips.
Divide batter evenly between the prepared tins. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in their tins for 30 mins before transferring to a baking rack to cool completely.
Spread half the ganache onto one cake, layer with second cake, spread remaining ganache on top and sprinkle with black sea salt to decorate.