Description
This Zucchini Chocolate Bundt Cake combines rich chocolate flavor with moist zucchini for an irresistible dessert. Easy to prepare with simple ingredients!
Ingredients
Scale
- 1 (15.25-ounce) box devil’s food cake mix
- ¾ cup canola or vegetable oil
- ¾ cup sour cream
- 3 large eggs
- 2 cups shredded zucchini
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350°F and prepare a Bundt pan with baking spray or butter and flour.
- In a large mixing bowl, combine the cake mix, oil, sour cream, and eggs. Mix until mostly smooth.
- Fold in the shredded zucchini along with 1 cup of the chocolate chips.
- Transfer the batter to the prepared Bundt pan and smooth out the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- In a separate bowl, heat the heavy cream until it’s steaming, then pour it over the remaining 1 cup of chocolate chips. Let it rest for 1 to 2 minutes, then stir until smooth.
- Once the ganache has cooled slightly, pour it on top of the cooled cake. Allow it to set before slicing.
Notes
Make sure to thoroughly mix the batter for even baking.
Using room temperature ingredients helps to achieve a smoother batter.
Feel free to adjust the amount of chocolate chips based on your chocolate preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg