Preheat the oven to 350F, and position a rack in the lower third of the oven.
Prepare the Pan: Line a heart cake pan with parchment paper on the bottom, and lightly grease the sides with oil.
Dry Ingredients: Next, in a medium bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
Wet Ingredients: In a small bowl, manually whisk the egg, sugar, oil and zucchini. Mix until combined. The consistency will be thick.
Wet Ingredients + Dry Ingredients: Add dry ingredients to the wet ingredients mixing just until combined (do not over mix). Add chocolate chips or chopped chocolate.
Pour the cake in the prepared pan, level the top. Push the pan forward and backward, and also sideways to even the top more.
Bake for 28 minutes or until a toothpick inserted into the cake comes out clean. The side will start to pull away from the pan, while the center is still slightly soft. Don’t worry, it will continue to bake as it cools.
Poke and Soak: Poke the top with holes and pour milk all over allowing the cake to soak in the milk.
Make Chocolate Frosting – In microwave proof bowl, add the chopped chocolate and butter or coconut oil. Microwave for in 30 seconds interval, remove from the microwave and gently stir. Return to the microwave as needed until chocolate is fully melted. The consistency will be smooth and runny.
Decorate: Remove the cake from the pan and transfer in a serving plate. Pour the chocolate frosting on the cake allowing the frosting to slide on the edge. Drizzle honey on top.
Garnish: You can add fresh fruits on top or serve with doll up of whipped cream.
