I repeatedly have to remind myself: you are not writing a food blog…you are not writing a food blog…there are thousands of fabulous food blogs already…no one wants to hear about your ugly chicken marinated in diet coke…blog about something else…you are not writing a food blog…
But Y’all, sometimes I can’t help it. The force is too strong. I can’t contain it. This cake busted out of the oven like some kind of Liza Minelli, all sparkly and crazy eyed, making jazz hands, dancing as fast as she can and singing Cabaret songs as LOUD AS SHE CAN in hopes you will forget who her mother was and that creepy phase when she married a gay guy who had way too much plastic surgery but it’s ok because he made her feel special.
This cake deserves to feel special, too. This cake deserves your love. You can’t turn down the volume on this one: this is The Liza Minelli of Cake.
Note: There is zucchini in here, so really, this is basically health food.
*If you are not a chocolate person: this is probably going to gross you out.
*If you are a chocolate person: get ready to blow your mind! This cake is so easy to make, and so decadent that it’s hard for me to eat more than a sliver. Look, I realize you probably don’t know the severity of my chocolate addiction, but let me tell you something; for me to say suggest “a sliver” is pretty effin profound. This is serious business.
• 1 stick of unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon Louisiana Hot Sauce
• 1 cup sour cream
• 1 box Devil’s Food cake mix (18.05 oz, preferably with pudding in the mix, but no big deal)
• 1 large zucchini, shredded and laid on paper towels to absorb excess moisture
• Half a bag of mini semisweet chocolate chips
• Optional: 1 cup chopped pecans
• Optional: ½ tsp cinnamon
- Grease and flour a 13”x9”12 cake pan.
- Heat oven to 350°
- Mix wet stuff til its good and sloppy.
- Mix in box of cake mix until it’s well incorporated.
- Mix in the zucchini, chocolate chips, and anything else that’s strikes your fancy. Don’t overbeat.
- Spoon the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
- Cool completely.
Ingredients (slightly altered from this recipe from Bakerella)
• 1 cup chopped peanut butter cups + plus more for garnishing (I used 2 bags)
• 8 oz. semi sweet chocolate chips
• 1 cup heavy cream
• 1/4 cup peanut butter
• ½ teaspoon salt
- Bring cream to a slight boil and then pour over chocolate chips. Whisk until chocolate melts. Add peanut butter and salt and whisk until smooth. Let it cool until thick.
- Remove cake from 13×9” pan, turn on to flat surface and cut in half to make 2 cakes.
- Slather ganache on one half, stack the layers, then smooth a thin layer of ganache all over as a crumb coat. Let it set 15 minutes.
- Go back and spread the rest of the ganache. Allow it to set for another 15 minutes then gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set.
- Remove, serve, tap dance!