Mostly what I used was whole wheat pastry flour--it's supposed to make a lighter cake than just whole wheat flour--and pureed zucchini and dehydrated cane juice crystals as my sugar. We topped it off with chocolate syrup and nuts as you can see in the picture and everybody ate it. The cake was very rich, dense and moist and yummy enough that I was just fine after one slice.
Call it an experiment, an adventure or a choice. I just call it chocolate and have now found that I can have my cake and eat it too.