A moist and rich chocolate cake with a hint of zucchini, perfect for dessert or a special occasion. It's a delightful treat that combines cocoa and freshly brewed coffee for an enhanced chocolate flavor.
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix 1 1/4 cups milk, 1/2 cup butter, Greek yogurt, coconut sugar, granulated sugar until combined.
3. Add grated zucchini to the mixture.
4. In another bowl, combine flour, cocoa powder, baking powder, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee.
6. Pour the batter into a greased baking pan.
7. Bake in the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the frosting by heating 2 cups milk and sugar in a saucepan.
9. Add 1 tablespoon cocoa powder and cornstarch to the heated mixture and stir until thickened.
10. Remove from heat and add 1/4 cup butter and vanilla extract.
11. Add a pinch of salt to enhance flavor.
12. Once the cake is done, let it cool completely before applying the frosting.
13. Melt dark chocolate and drizzle over the frosted cake for an extra chocolate touch.
