Red chile and chocolate is an elegant combination. The zucchini makes this cake extra moist and extra delicious. We guarantee you'll want to have an extra piece!
Preheat the oven to 325 degrees F. Sift together the flour, cocoa, baking soda, and salt in a large mixing bowl. Set aside.
In a separate bowl, cream the butter, vegetable oil, and sugar. Beat with an electric mixer until the mixture is light and fluffy. Beat in the eggs, one at a time. Next, add the vanilla and red chile. Mix in the dry ingredients, alternating with the buttermilk. Stir in the zucchini. Pour into a greased 13x9x2 inch pan. Sprinkle the top of the cake with the chocolate chips and walnuts. Bake the cake for about 55 minutes. Cool the pan on a wire rack.