1
Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.
2
Grate the zucchini and measure out about 475g for later use.
3
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and optional espresso powder until combined.
4
In another bowl, mix the granulated and brown sugars, then whisk in the oil, eggs, sour cream, and vanilla until smooth.
5
Fold the grated zucchini into the wet mixture until evenly incorporated.
6
Pour the wet ingredients into the dry ingredients and fold until almost combined, then fold in the chocolate chips, scraping the bottom to catch any flour pockets.
7
Divide the batter evenly among the three pans, optionally wrapping them with damp cake strips for even baking.
8
Bake at 350°F for 35-40 minutes until the centers spring back or a skewer comes out clean, then let the layers cool.
9
Make the ganache by microwaving chocolate chips with cream in 30-second intervals, stirring between each, until smooth, then set aside to cool.
10
Beat the room-temperature butter with salt for about three minutes until fluffy, then mix in the cocoa powder on low speed.
11
Add the powdered sugar gradually, about a cup at a time, alternating with splashes of cream, until smooth, adjusting consistency to taste.
12
Mix in the vanilla, then fold in the cooled ganache and beat until silky and rich.
13
Assemble the cake by spreading about a cup of frosting between each layer, stacking the three layers, then smoothing the sides and top.
14
Pipe the remaining frosting for decoration, let the cake set for about 30 minutes to firm up, then slice and serve.
PrimedTableBETA
