Cake:

• 2 cups (260g) all-purpose flour
• ⅔ cup (60g) cocoa powder
• 2 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp salt
• 1 cup vegetable oil
• 1 cup (200g) granulated sugar
• ¾ cup (150g) packed dark brown sugar
• 4 large eggs, room temperature
• ⅓ cup plain yogourt, room temperature
• 2 tsp pure vanilla extract
• 2 ¾ cups (360g) shredded zucchini

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Cream Cheese Icing:

• ½ cup (113g) goat cheese, room temperature
• 1 brick (250g) cream cheese, room temperature
• 4 ½ cups icing sugar
• 1 tsp pure vanilla extract
• ½ cup (1 stick) unsalted butter, room temperature

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Chocolate Icing:

• 2 tbsp (30g) dark brown sugar
• ¾ cup (1 ½ sticks) unsalted butter
• 2 cups (300g) semi-sweet chocolate, chopped
• ½ cup water

1. Cake: Preheat the oven to 350°F.
2. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
3. Whisk the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg and salt together in a bowl until incorporated.  Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, both sugars, eggs, yogourt, vanilla and shredded zucchini together on medium speed until combined.
5. Pour the dry ingredients into the bowl of the stand mixer and beat on slow speed until incorporated.
6. Pour the batter evenly into the two prepared pans.
7. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool completely in the pans set on a wire rack.
9. Run a small offset spatula along the sides of the pans, then flip the cakes out of the pans.
10. Cream Cheese Icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the goat cheese and cream cheese together on high speed until smooth and airy.
11. Add the butter and keep beating until incorporated. 
12. Add the vanilla.
13. Bring the speed down to low and slowly add the icing sugar.
14. If your kitchen is running hot, you might need to put the icing in the fridge and let it set.
15. Chocolate Icing: Put the water, sugar and butter in a small saucepan.
16. Melt the ingredients over low heat.
17. Remove the saucepan from the heat once the mixture starts bubbling.
18. Add the chopped chocolate to the saucepan.  Swirl the saucepan to make sure the chocolate is all covered with the butter mixture.
19. Let the chocolate melt for 1 minute.
20. Whisk the chocolate icing until it is glossy and smooth.
21. Let the chocolate icing set for 1 hour, whisking from time to time until it reaches a spreadable consistency.
22. Assembly: Use a large serrated knife to slice off the top of each cake to ensure a flat, even surface.
23. Place one of the layers of cake on a cake platter.
24. Use a large offset spatula to spread 2 cups of the cream cheese icing on the cake.
25. Place the second layer of cake on top of the cream cheese icing.  
26. Place the cake in the fridge and let it set for 20 minutes.
27. Use a large offset spatula to spread the chocolate icing on top of the cake and on the sides.  
28. Slice the cake into 10 portions.
29. Cover the cake leftovers and refrigerate for up to 5 days.