Agave Chocolate Cake

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.