Super-moist chocolate cake with chocolate mousse

Ingredients:

Cake

• 1 large zucchini, finely grated (about 2 cups)
• 1 package (500 g) chocolate cake mix (preferably Betty Crocker Super Moist)
• 2 tsp ground cinnamon
• 1 large egg
• Whites of 2 large eggs
• 3/4 tbsp. plain low-fat yogurt
• 3/4 cup applesauce

Mousse

• 1 package (350 g) silken tofu
• 1 package (100 g) of instant chocolate pudding (preferably Jell-O)
• 1 teaspoon ground cinnamon
• 1 package (200 g) of whipped topping

Preparation:

1. Preheat oven to 350°F (175°C). Lightly spray the bottom of a 9x13 inch (22x32 cm) glass baking dish with cooking spray.
2. Cake:
   
   Place the grated zucchini in a sieve set over a bowl and press lightly with a spatula to release the liquid.
3. In a large bowl, combine the cake mix, cinnamon, eggs, egg whites, low-fat yogurt, and applesauce. Mix with a mixer on low speed for 2 minutes, scraping down the sides of the bowl frequently. Stir in the grated zucchini. Pour the batter into the prepared pan.
4. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely. Once cool, invert the cake onto a large plate or platter and cut it into 12 large squares with a clean, sharp knife.
5. Mousse topping:
   
   While the cake is baking, combine the tofu, pudding mixture, and cinnamon in a bowl. Beat with a mixer on high speed for 2 minutes. Add the whipped topping, mixing on low speed. Cover and refrigerate until ready to serve.
6. Before serving, cut each cake square in half diagonally to create 2 triangles.
7. Drizzle each plate with chocolate sauce, place on 2 cake triangles, sprinkle generously with powdered sugar and cocoa powder, and top with chocolate mousse.