Step 1

Mix together flour, cocoa powder, baking powder and salt.

Step 2

Whisk the eggs until light yellow.

Step 3

Whisk in the butter, honey or sweetener of choice, sour cream, vanilla extract, milk and the shredded zucchini.

Step 4

Mix them together with the flour.

Step 5

Pour the batter into a parchment lined spring-form pan.

Step 6

If cutting cakes isn't an option just use the spring-form individually without its bottom on a parchment paper and bake the batter in batches. Using more spring-from pans at the same time is also an option.

Step 7

Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven for about 50 minutes.

Step 8

If the layers are baked individually 20 minutes for each layer would suffice.

Step 9

Cut the cake into 3 layers and let them cool completely. It shouldn't be gooey but if it is, panic not, just put them back into the oven and bake them through.

Step 10

In a big enough bowl ,mix all the ingredients together. It should be moist but it won't be runny like it's the case with the floury batter.

Step 11

Divide the batter into three. Line a baking sheet with parchment paper and by using a spring-form baking pan without the bottom, make the zucchini cake layers.

Step 12

Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven until dark brown spots start to appear on the surface of the cake, about 45 minutes.

Step 13

Whisk cream cheese, Greek yogurt or sour cream, sweetener of choice and vanilla extract until creamy.

Step 14

Divide the cream into four parts.

Step 15

Make sure the layers are cooled to room temperature or even below. Spread ¼ of the cream on the first layer equally.

Step 16

Continue with the layers and cream.

Step 17

Spread the last quarter on the side of the cake.

Step 18

Leave a bit of cream for decoration if desired. Always keep the cake in the fridge unless it is served.