DOUBLE-CHOCOLATE ZUCC HINI BUNDT CAKE
Hands-on time: 30 minutes Total time: 2¾ hours Makes: 12 servings
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.
1 cup butter, softened
1⅓ cups packed brown sugar
¾ cup milk
¾ cup vegetable oil
2½ cups all-purpose flour
1 tbsp baking powder
¾ tsp each baking soda and salt
¾ cup cocoa powder
2½ cups grated zucchini (peel-on)
1 cup semisweet chocolate chips
170 g bittersweet chocolate
(about 6 oz), chopped
⅓ cup whipping cream (35%)
2 tbsp 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 into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup Bundt pan, smoothing top.
Bake in 325°F oven until cake tester inserted in centre comes out clean, about 1¼ hours. Let cool in pan for 10 minutes. Invert onto rack set over parchment paper. 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.)
Chocolatein heatproof Sauce: bowl Whileset over cake saucepanis cooling,of gently simmering (not boiling) water, heat chocolate, cream and corn syrup, stirring, until 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.
PER SERVING: about 672 cal, 8 g pro, 44 g total fat (19 g sat. fat), 67 g carb (5 g dietary fibre, 40 g sugar), 99 mg chol, 448 mg sodium, 433 mg potassium. % RD I: 10% calcium, 28% iron, 21% vit A, 5% vit C, 25% folate.