Chocolate courgette cake
Prep:
10 mins
Cook:
60 mins
Using this versatile vegetable creates a gooey, decadent chocolate cake.
350g self-raising flour
50g cocoa powder
1 tsp mixed spice
175ml extra-virgin olive oil
375g golden caster sugar
3 eggs
2 tsp vanilla extract
2 medium courgettes (peel and scoop out the seeds then grate)
140g toasted hazelnuts, roughly chopped
For the icing
200g dark chocolate, chopped
100ml double cream
Preheat the oven to 180°C / 350°F / Gas mark 4.
In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette.
Mix the dry and wet mixture. Stir in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in the mixture.
Bake for 40-50 minutes.
Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool.
Put chocolate in a bowl then using a saucepan bring the double cream to the boil and pour the hot cream over the chocolate and stir until completely smooth and melted.
Leave the icing to cool slightly then spread it over the cake, allowing it to drip down the sides.
Serves
10
Preparation Time
10 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar, Nuts, Oil
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Easy
