Dark Chocolate Cake

Preparation

1. Step 1

   Preheat the oven to 350°F. Lightly oil two 9-inch cake pans with canola oil spray and sprinkle lightly with flour.

   Step 2

   Combine the chocolate and 1/4 cup of the canola oil in a glass bowl and microwave for about 1 1/2 minutes. Stir to melt the chocolate. Sift together the flour, cocoa powder, salt, baking powder, and baking soda in a large bowl. In a separate bowl, using an electric mixer beat the remaining 1/2 cup canola oil and the agave nectar. Add the eggs 1 at a time and beat well. Add the melted chocolate and vanilla extract and beat. On low speed, add the flour mixture and the yogurt and mix just until combined. Fold in the zucchini. Pour the batter into the prepared pans. Bake for 35 to 40 minutes, until a toothpick inserted into the centers of the layers comes out clean. Let cool in the pans for 10 minutes, then invert onto cooling racks to cool completely.

   Step 3

   To assemble, top the first cake layer with the filling of your choice. Spoon slightly warm ganache over the top and sides of the cake, smoothing it out with an offset spatula or knife. When completely covered, let the ganache firm up in the refrigerator for about 1/2 hour before slicing the cake.

2. VARIATIONS

   Step 4

   Chocolate Bungalow Cake: Fill with Vanilla Pastry Cream (page 111), and fresh strawberries or bananas, or both. Frost with whipped cream.

   Step 5

   Peanut Butter and Chocolate Cake: Fill with peanut butter mousse filling (page 51).

   Step 6

   Black Forest Cake: Fill with Sweet Cherry Filling (page 115) and frost with ganache frosting (page 108). Serve with fresh whipped cream.

   Step 7

   Chocolate Hazelnut Cake: Fill with Light Chocolate Mousse (page 101). Add a teaspoon of hazelnut extract to ganache and garnish with chopped toasted hazelnuts.