• 3 layer, 6-inch cake

  Preheat Oven to 350 degrees.

  Grease cake pans with nonstick coconut oil.

Dark Chocolate Zucchini Spice Cake:

• Whisk the flour, cocoa powder, baking soda, baking powder, cinnamon and sea salt. In another bowl, beat oil, sugar, honey, eggs, egg whites, Greek yogurt, and vanilla. Stir in zucchini and chocolate chips.

  Add mixture to dry ingredients and beat until combined. Batter will be thicker than usual. 

  Bake for around 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Creamy “Pistachio Butter” Buttercream:

• Blend all of the ingredients until creamy and smooth.

Maldon Sea Salt Honeycomb Ganache:

• Scoop the thick top layer from the can of coconut milk if it's naturally separated. Only use the thick cream. 

  
Add the cream to a bowl and heat in the microwave for about 1 minute, make sure it doesn’t bubble over.


  Pour the warm cream over the chocolate chips and let sit for 2 minutes.

  Whisk in honey, vanilla and sea salt until smooth. Let cool completely to use as a frosting for this cake. 

  To assemble the cake, spread a spoonful of the buttercream on each cake layer. Once the cake is frosted with the buttercream, spread a thick layer of the honeycomb ganache over the entire cake.

  Decorate with rose petals, dried roses and pistachios!