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1
Preheat the oven to 350F.
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2
Lightly oil two 9-inch cake pans with canola oil spray and sprinkle lightly with flour.
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3
Combine the chocolate and 1/4 cup of the canola oil in a glass bowl and microwave for about 1 1/2 minutes.
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4
Stir to melt the chocolate.
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5
Sift together the flour, cocoa powder, salt, baking powder, and baking soda in a large bowl.
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6
In a separate bowl, using an electric mixer beat the remaining 1/2 cup canola oil and the agave nectar.
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7
Add the eggs 1 at a time and beat well.
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8
Add the melted chocolate and vanilla extract and beat.
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9
On low speed, add the flour mixture and the yogurt and mix just until combined.
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10
Fold in the zucchini.
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11
Pour the batter into the prepared pans.
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12
Bake for 35 to 40 minutes, until a toothpick inserted into the centers of the layers comes out clean.
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13
Let cool in the pans for 10 minutes, then invert onto cooling racks to cool completely.
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14
To assemble, top the first cake layer with the filling of your choice.
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15
Spoon slightly warm ganache over the top and sides of the cake, smoothing it out with an offset spatula or knife.
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16
When completely covered, let the ganache firm up in the refrigerator for about 1/2 hour before slicing the cake.
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17
Chocolate Bungalow Cake: Fill with Vanilla Pastry Cream (page 111), and fresh strawberries or bananas, or both.
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18
Frost with whipped cream.
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19
Peanut Butter and Chocolate Cake: Fill with peanut butter mousse filling (page 51).
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20
Black Forest Cake: Fill with Sweet Cherry Filling (page 115) and frost with ganache frosting (page 108).
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21
Serve with fresh whipped cream.
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22
Chocolate Hazelnut Cake: Fill with Light Chocolate Mousse (page 101).
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23
Add a teaspoon of hazelnut extract to ganache and garnish with chopped toasted hazelnuts.
