For the cake
3 ounces bittersweet chocolate, chopped
1/2 cup (112 g) vegetable oil
1 teaspoon pure vanilla extract
2 cups (280 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/3 cup (27 g) unsweetened cocoa powder, Dutch-processed preferred (if using natural, add 1/8 teaspoon baking soda)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 cup (200 g) granulated sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1/2 cup (4 fluid ounces) warm water
3 cups (330 g) shredded zucchini (from about 2 large or 3 medium zucchini)
For the ganache topping
8 ounces bittersweet chocolate, chopped
1/2 cup (4 fluid ounces) heavy whipping cream
First, make the cake. Preheat your oven to 325°F. Grease or line a 9-inch square baking pan and set it aside.
Place the 3 ounces chopped chocolate in a small, heat-safe bowl over a pot of simmering water (making sure the bowl does not touch the water, and the water does not boil). Stir until almost all of the chocolate is melted. Remove from the heat and continue to stir until all of the chocolate is melted and smooth. Add the oil and vanilla, stir to combine and set aside to cool briefly.
In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking powder and sugar, and whisk to combine well. Add the melted chocolate and oil mixture, and mix to combine. Add the eggs and water, and mix to combine. The batter will be thick. Add the shredded zucchini, and mix to combine. Scrape the batter into the prepared pan, and smooth into an even layer with a wet spatula or knife.
Place the pan in the center of the preheated oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Remove the cake from the oven and allow to cool in the pan for at least 20 minutes.
Once the cake is cool, make the ganache. Place the chopped chocolate in a medium-sized, heat-safe bowl. In a small saucepan, bring the cream to a simmer. Pour the cream over the chopped chocolate and allow to sit for a couple minutes so that the chocolate begins to melt. Mix until the chocolate is melted and the ganache is smooth. Immediately pour evenly over the top of the cake. Allow to sit at room temperature until the ganache is set. For a firmer ganache, place the cake in the refrigerator for 30 minutes before slicing into squares and serving.
Originally published on the blog in 2013. Most photos, video and some text new. Recipe unchanged.
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