agave chocolate cake

How To Make agave chocolate cake

• 1

  Preheat oven to 350F. Lightly coat two 9-inch cake pans with nonstick cooking spray and sprinkle lightly with flour.
• 2

  Combine chocolate and 1/4 cup of the oil in a glass bowl and microwave for about 1 1/2 minutes. Stir to melt chocolate completely.
• 3

  Sift together the flour, cococoa powder, salt, baking powder, and baking soda into a large bowl.
• 4

  In a seperate bowl, using an electric mixer, beat the remaining oil and the agave nectar. Add the eggs, one at a time, and beat well. Add the melted chocolate/oil mixture and vanilla and beat.
• 5

  On low speed, add the flour mixture and the yogurt and mix just until combined. Fold in the zucchini.
• 6

  Divide batter between the prepared pans. Bake 35-40 minutes, until a toothpick inserted comes out clean. Let cool in pans for 10 minutes and then invert onto a wire rack to cool completely.
• 7

  When cool, top the first layer with filling of your choice. Add second layer and frost tops and sides with frosting of your choice. If using https://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html?p=3, frost while genache is slightly warm and refrigerate cake for 30 minutes to firm the genache before slicing the cake.
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