Chocolate Zucchini Cake with Chocolate-Cinnamon Glaze and Streusel Topping

Chocolate Zucchini Cake with Chocolate-Cinnamon Glaze & Streusel Topping

Cake:

2 ½ cups unbleached, all-purpose flour

½ cup dry cocoa

¼ cup hot chocolate mix

1 ½ teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 ½ cups granulated sugar

1 cup canola oil

3 eggs

2 Tablespoons vanilla

½ cup cold water

2 cups shredded zucchini

In a medium-sized mixing bowl, whisk the flour, cocoa, hot chocolate mix, baking soda, baking powder, and salt together.  In a large mixing bowl, beat the sugar, oil, eggs, and vanilla together. Add the dry mixture to the wet mixture, and beat until smooth.  Batter will be similar to brownies, so add ½ cup cold water. Beat until smooth. Stir in zucchini. 

Drop into a greased bundt pan and cook for 50-60 minutes at 350 degrees, until a knife comes out clean when inserted into the middle of the cake.  While the cake is cooking, make the glaze.

Glaze:

6 oz. bittersweet chocolate, chopped fine

1 cup heavy cream

1 Tablespoon butter

2 Tablespoons vanilla

2 cups powdered sugar

1/8-1/4 cup hot water

Pinch of cinnamon

Streusel:

1/3 cup brown sugar

2 Tablespoons unbleached, all-purpose flour

1/8 tsp. cinnamon

1 Tablespoon butter, soft but solid

Put the chopped chocolate into a medium sized bowl.  Heat up heavy cream in a saucepan until it simmers.  Remove from heat, and pour over the chopped chocolate.  Wait a couple of minutes, then whisk cream and chocolate together until they are smooth. Stir in vanilla and butter.  When the mixture is smooth again, beat in two cups of powdered sugar.  Add the hot water and beat again.  Stir in cinnamon. 

Spoon over the top of the hot cake.  When the cake has cooled , make the streusel topping and sprinkle it over the top of the cake.