Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Ingredients

Cake

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup sour cream (lite okay or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups shredded zucchini, loosely laid in measuring cup then wrung-out very well in paper towels (about 1 medium zucchini grated on the coarsest blade of a box grater)
  • 1 cup semi-sweet chocolate chips (I prefer and recommend using mini-sized chips, but regular-sized may be substituted)

Chocolate Ganache

  • 2/3 cup semi-sweet chocolate chips (I used regular-sized)
  • 1/4 cup cream or half-and-half
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan very well with floured cooking spray making sure to get in all the nooks and crannies or grease and flour the pan; set aside.
  2. To a large bowl add the eggs, sugar, oil, sour cream, vanilla extract and whisk to combine until mixture is smooth and silky.
  3. Add the flour, baking soda, salt, and stir until just combined; don’t overmix or cake will be tougher. Batter is thick by design to handle the moisture from the zucchini.
  4. Add the zucchini and stir to combine. It’s important that you wring the zucchini out in paper towels before adding it or it could release too much water as it bakes, turning the batter too soupy and cake may not set well.
  5. Add the chocolate chips (I find mini chips sink less and stay more evenly distributed within the cake) and turn batter out into prepared pan, smoothing it lightly with a spatula if necessary, and give it a slam on the counter to release any air. Bake for about 38 to 42 minutes (I baked 40 minutes), or until top has set, is lightly golden browned, or a toothpick comes out clean or with a few moist crumbs but no batter. Due to the chocolate chips, you may hit some chocolate patches with the toothpick test. Because the moisture content in zucchini varies greatly, and due to climate and oven variances, baking times could vary; bake your cake until it’s done. Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
  6. To a medium microwave-safe bowl, add the chocolate chips and heat on high power for 1 minute to soften chocolate; set aside.
  7. To a small microwave-safe bowl or glass measuring cup, add the cream (I used half-and-half) and heat on high power just until it begins to bubble and show signs of just beginning to boil (don’t actually allow it to boil), about 45 to 60 seconds.
  8. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  9. Add the vanilla and whisk to combine. Set aside for about 5 minutes, allowing ganache to cool and thicken a bit.
  10. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite soft and drippy. Cake will keep for airtight at room temperature for up to 5 days. If the weather is very warm, you may prefer to store cake in the fridge so ganache stays firmer, noting that storing cakes in the fridge has a tendency to dry them out.

Apple-Cream Cheese Bundt Cake

Apple-Cream Cheese Bundt Cake

Apple-Cream Cheese Bundt Cake

Ingredients

For the cream cheese filling:

  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

For the cake:

  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

For the praline frosting:

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

  • Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  • Prepare Batter: Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour, granulated sugar, light brown sugar, cinnamon, salt, baking soda, nutmeg and allspice in a large bowl. Add the eggs, oil, applesauce and vanilla to the dry mixture, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  • Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  • Bake at 350 degrees for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  • Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.