Agave Chocolate Cake

20m
Prep Time
40m
Cook Time
1h
Ready In


"A healthier chocolate cake. If desired, fill and frost with #recipe23139. Make a double batch of the genache to make sure you have plenty. Save the leftovers for topping ice cream or fruit, etc"

Original is 12 servings

Nutritional

  • Serving Size: 1 (128.2 g)
  • Calories 312.5
  • Total Fat - 15.9 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 52.2 mg
  • Sodium - 493.2 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 3.3 g
  • Sugars - 21.1 g
  • Protein - 5.6 g
  • Calcium - 90.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 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.

Step 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 http://www.recipezazz.com/recipe/agave-chocolate-ganache-frosting-23139, frost while genache is slightly warm and refrigerate cake for 30 minutes to firm the genache before slicing the cake.

Tips


No special items needed.

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