Easy Chocolate Ganache Zucchini Cake

Fresh zucchini, chocolate cake, and a simple ganache come together for this surprisingly easy and rich chocolate cake! ...MORE + LESS -

1 box Betty Crocker.™ SuperMoist™ chocolate fudge cake mix

Water, vegetable oil and eggs as called for on cake mix packag

1 cup finely shredded unpeeled zucchini (about 2 medium)

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla

2/3 cup heavy whipping cream

6 oz (170 g) semisweet baking chocolate, chopped

1 cup sliced fresh strawberries or raspberries

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1

Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; line bottoms with round pieces of cooking parchment paper, and grease parchment paper.
2

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide and spread batter evenly in pans. Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes on cooling rack; remove from pans. Cool completely, about 1 hour.
3

In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling; remove from heat. Stir in chocolate until melted; let stand at room temperature 20 to 25 minutes. Ganache is ready to use when it mounds slightly when dropped from spoon. It will become firmer the longer it cools.
4

Place 1 cake layer top side down on cake stand or plate. Spread with 1/3 cup of the ganache. Top with second layer, top side up. Pour remaining ganache carefully onto top centre of cake; spread with large spatula so it flows evenly over top and starts to drip down sides of cake. Let ganache set before cutting. Serve with strawberries.

Use a combination of sliced strawberries and raspberries for a nice addition to the cake.
Lining the cake pans with parchment paper helps to successfully release the cakes from the pans.