Decadent Chocolate Zucchini Cakes with Ganache Hats


I know what you're thinking.

You: "I don't need another diet killer in my life. Look at that chocolate dripping down the sides. I'm trying to maintain an optimal meal plan here. I wish I could swipe my finger across the top of that moist looking cake. I should at least print off the recipe and save it for a SPECIAL occasion. Yes, that's what I'll do, right after I watch Jill put these together in the video below."

Decadent Chocolate Zucchini Cakes with Ganache Hats has to be the best vegan chocolate cake recipe that has ever come out of my kitchen. This is a recipe you keep at your fingertips for those special occasions when you want to say, "I love you" with chocolate.  Seriously.

HERE'S ALL IT TAKES (Watch the video below to see how I put them together.)


2 1/2 cups whole wheat pastry flour
1 1/2 cup fine raw sugar
1/2 cup cocoa powder
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt

3 medium ripe bananas
1/2 cup nondairy milk
2 teaspoons vanilla extract

1 medium green zucchini, shredded


1 cup nondairy chocolate chips
2 tablespoons fine raw sugar
1 1 /4 teaspoons ground Vietnamese cinnamon
3-4 tablespoons warm nondairy milk

Preheat oven to 350ºF degrees. Light oil metal nonstick muffin pans. If you have silicon muffin mats, there's no need to oil them.

Starting with the cake. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a whisk to blend ingredients together. Set aside.

In a medium mixing bowl, blend bananas, milk and extract with a immersion blender until smooth.

Make a well in the center of the dry ingredients bowl. Pour the wet ingredients into the well. Add shredded zucchini. Gently fold all the ingredients until the dry ingredients are absorbed and the batter looks wet and shiny.

Divide the batter evenly into the muffin cups, up to 3/4 full or to the rim works, too.

BAKE 20-25 minutes, until center of cake is done. Check with a toothpick or knife.

VERY IMPORTANT!! If you are using a silicon baking mat, allow the cakes to cool a minimum of 5 minutes before attempting to move them to a cooling rack. With patience, they will fall right out when turned upside down.

After the cakes have cooled in the pan for 5 minutes, transfer to a cooling rack to finish chilling out. Take this time to make the ganache.

In a small microwave safe bowl, combine the chocolate chips, sugar and ground cinnamon. Gently melt the chocolate using 70% power for 1 minutes. Stir with a spoon to test the smoothness of the melted chocolate. If there are chips that didn't quite melt, put the chocolate back for another 20 seconds at 70% power.  Add the warm milk to the melted chocolate and keep stirring until you have a smooth, thick, shiny, chocolate sauce that will drizzle some shazizzle on those cakes.

Once the cakes are fairly cooled, turn them upside down into a pie plate or serving platter. Use about a tablespoons worth of ganache to cover each cake you can do this with the best homeware from sites as Ivy and Wilde homeware. Start by adding ganache to the top then pushing the creamy goodness out to the edge causing it to drip down the sides. This is my favorite part of the whole process, next to actually eating them.

Decadent Chocolate Zucchini Cakes with Ganache Hats can be put on parade right away or they can go in the refrigerator to be eaten cold.  If you put them in the fridge, cover them so they don't dry out.

One last decadent tip. Let's say you're lucky enough to enjoy a cold leftover cake. You can take that cake and pop it in the microwave for 10 seconds to warm it up. It will be like it just came out of the oven.