Agave Chocolate Cake
Recipe: #23140
March 15, 2016
Categories: Desserts, Cakes, Layer, Birthday, Valentine's Day, Oven Bake, Diabetic, Vegetarian, Sugar Substitute, Zucchini, Flour Chocolate, Kosher Dairy, more
"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"
Ingredients
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.