Ramadan Mubarak friends!

This recipe is a classic triple chocolate cake,  and I’m sure everyone is wondering why the zucchini?? You cant taste or see the zucchini once it’s baked, but it helps make this the most moist chocolate cake you’ll ever try! By no means is this a healthy dessert, but it’ll fix any chocolate craving instantly 🙂

• 2 cups all-purpose flour
• 3/4 cup unsweetened natural cocoa powder ( I use the Hershey’s brand)
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1/3 cup plain yogurt
• 3 teaspoons pure vanilla extract
• 2 cups shredded zucchini (about 2 medium sized zucchinis)
• 1 cup chocolate chips

Cake Directions:

Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. In another large bowl beat the oil, granulated sugar, brown sugar, eggs, yogurt, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 30 minutes or when you insert a toothpick or sharp knife into the center of the cake it comes out clean, it is done. Allow cakes to cool completely–to speed this process up I usually put my cakes in the refrigerator or freezer

Frosting Recipe: 

• 1 and 1/4 cups unsalted butter, softened
• 1 and 1/2 cups powdered sugar **start with 1/2 cup and see how sweet you like it 
• 3/4 cup (65g) natural unsweetened cocoa powder (I use the Hershey’s brand)
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup  heavy cream, half-and-half, or whole milk

Frosting Directions:

With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the powdered sugar–start with 1/2 cup and build your way up depending on how sweet you like it, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Taste the frosting and add a pinch more salt if it’s too sweet.

If frosting is too runny: add a little powdered sugar

If frosting is too thick: add a tablespoon of milk