Chocolate Zucchini Bundt

1 cup butter, softened

1 1/4 cups sugar

2 large eggs, lightly beaten

1/2 cup sour cream

1 tsp vanilla extract

2 1/2 cups flour

1/4 cup cocoa powder

1 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

2 cups grated zucchini, packed

1 cup chocolate chips

In the bowl of an electric mixer on medium speed, cream together butter and sugar. Beat in eggs, sour cream and vanilla. In a separate bowl, whisk together flour, cocoa powder, cinnamon, baking soda and baking powder. Beat into butter mixture until smooth but not over-mixed. Fold in zucchini and chocolate chips. Transfer batter to a buttered and floured bundt pan. Bake at 350 degrees for 50-60 minutes, or until a tester inserted into the centre comes out clean. Cool completely before turning out.

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Mini Choklat-y Cupcakes

1 cup all purpose flour

1/2 cup Choklat (or the best quality available) cocoa powder

1/2 tsp baking soda

1/8 tsp baking powder

1/8 tsp kosher salt

5 oz butter, room temperature

3/4 cup granulated sugar

1 large egg, beaten

1/2 cup milk

1/4 cup whipping cream

For the chocolate ganache frosting:

3/4 cup whipping cream

6 oz dark variety of Choklat, or other chocolate, chopped

In a medium bowl, whisk together first 5 ingredients.

In the bowl of a power mixer fitted with the paddle attachment, cream together butter and sugar for 5 minutes on medium speed, until light and pale. Incorporate egg. Alternately, in 2 batches each, add flour/cocoa mixture and milk/cream mixture. Mix until batter is uniform and smooth.

Line 36 mini-cupcake cups with paper liners. Fill each 3/4 full and bake at 350F for 12 minutes, until a tester comes out clean. Cool completely.

Meanwhile, place chopped chocolate in a medium, stainless steel bowl. Heat cream in a pot over medium until just boiling. Immediately pour hot cream over chocolate and let stand for a few minutes. Whisk until chocolate is thoroughly incorporated and the mixture is smooth and glossy. Continue to stir frequently with a rubber spatula, scraping sides, as ganache cools. When completely cool and thickened, frost cupcakes using an offset spatula.

Note: Recipe will also make 12 regular-sized cupcakes. Bake at 350F for 15-20 minutes.

Where to find it: www.sochoklat.com

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