A healthier chocolate cake. If desired, fill and frost with Agave Chocolate Ganache Frosting. Make a double batch of the genache to make sure you have plenty. Save the leftovers for topping ice cream or fruit, etc.
Preheat oven to 350F. Lightly coat two 9-inch cake pans with nonstick cooking spray and sprinkle lightly with flour.
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.
Sift together the flour, cococoa powder, salt, baking powder, and baking soda into a large bowl.
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.
On low speed, add the flour mixture and the yogurt and mix just until combined. Fold in the zucchini.
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.
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 Agave Chocolate Ganache Frosting, frost while genache is slightly warm and refrigerate cake for 30 minutes to firm the genache before slicing the cake.