Since Jamie threw some punches and William punched a mirror, this cake better come with a hole in it.

Ingredients

• 1 cup of oil
• 1 3/4 cup of coconut sugar
• 1 cup of sour cream or plain Greek Yogurt
• 1 Tablespoon of vanilla
• 4 large eggs
• 2 1/2 cups of all-purpose flour
• 3/4 cup of cocoa powder
• 2 teaspoons of baking soda
• 1 1/4 teaspoons of baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 cups of shredded zucchini
• 1 cup of chocolate chips

Frosting (optional)

• 2/3 cup heavy cream
• 1 cup of chocolate chips
• 1 teaspoon vanilla
• 1/4 teaspoon slat
• 1/2 cup mini chocolate chips (could substitute with toffee, Heath pieces, Andes Mint pieces, or various mini-chip flavors)

Directions

1. Heat the oven to 350 degrees. Grease a 10-cup bundt cake pan and dust with flour.
2. In a mixer or large bowl, combine the oil, coconut sugar, sour cream, and vanilla until well combined. Add in the eggs until well combined.
3. In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and stir until just combined.
4. Stir in the chocolate chips and zucchini.
5. Pour into the bundt pan and bake for 50-65 minutes or until the toothpick comes out clean. Cool in the pan for 20 minutes and then gently remove to cool on a cooling rack.

Frosting/Ganache:

1. Warm the heavy cream over medium heat until it just starts to boil.
2. Add in the chocolate chips and stir until smooth.
3. Stir in the vanilla and salt.
4. Pour over the cooled cake and sprinkle with mini chocolate chips (or other substitutions).