How to make it
For the cake
Preheat oven to 350F and line a 10x15 inch sheet pan with parchment paper.
Grate up zucchini.
In a stand mixer fitted with a whisk attachment combine white sugar and eggs. beat until fluffy.
Drizzle in oil, yogurt, and vanilla.
In a large bowl, sift together cocoa, flour, salt, baking powder, baking soda, and cinnamon.
Fold half of dry ingredients into wet.
Mix in almond milk.
Add in rest of dry ingredients, and mix until almost combined.
Add in grated zucchini.
Spread batter into prepared baking sheet.
Bake for 35-40 minutes. When it is done, it will spring back when poked in the middle. A toothpick inserted will come out clean when inserted.
Let cool for 45-60 minutes.
Using a 6inch cake ring, pop out two full circles from the sheet.
In the remaining area, pop out two half crescents. Push into a springform pan to form the bottom layer.
Place the pressed bottom layer + the two full circles into the freezer for 4 hours or overnight.
For the frosting (repeat steps for each variant)
In a stand mixer fitted with a paddle attachment, beat butter until light and fluffy.
Sift in icing sugar.
In a microwave safe bowl, melt chocolate in 30 second intervals, stirring in between. When melted, there should be some visible chunks of chocolate. As you stir the heat will melt the remaining lumps into a smooth homogenous mixture.
Allow to cool slightly, and add into butter cream.
Add in milk to thin out.
To assemble
Place bottom created layer onto a plate or piece of cardboard. Remove springform pan. Place on a wheel if you have one.
Spread on a generous dose of dark chocolate frosting.
Place next circle on top of frosting. Top with chocolate frosting and spread. Add on top third layer.
Top with white chocolate buttercream and cover sides with crumb coat.
Place in freezer for 30 minutes. Pipe on dark chocolate buttercream around the bottom, chocolate near the middle, and white chocolate at the top. Using an offset spatula, turn the wheel to spread the frosting evenly.
Decorate as your heart desires! You can pipe on dollops of frosting on the top and top with oreos, sprinkle alight ring of chocolate sprinkles on top, or make a simple chocolate ganache for a drip design on the sides!
What you’ll need
Cake
3 eggs
2 Cups white sugar
1/2 Cup vegetable oil
1/4 Cup plain 0% greek yogurt
1 tsp vanilla extract
1/2 Cup almond milk
2 1/2 Cups flour
1/2 Cup cocoa powder
1 1/2 tsp baking soda
2 1/2 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
3 Cups grated zucchini
White chocolate buttercream
1/2 Cup butter, room temperature
3/4 Cup powdered sugar
1/2 cup white chocolate chips
2 Tbsps milk
1/2 tsp vanilla extract
Chocolate buttercream
1/2 Cup butter, room temperature
3/4 Cup powdered sugar
1/3 semi sweet chocolate chips
2 Tbsps milk
1/2 tsp vanilla extract
Dark Chocolate buttercream
1/2 Cup butter, room temperature
3/4 Cup powdered sugar
1/2 semi sweet chocolate chips
2 Tbsps milk
1/2 tsp vanilla extract
