Chocolate courgette cake

allotment cake celia brooks brown cocoa powder courgette courgettes dark chocolate extra-virgin olive oil grow your own hazelnut hazelnuts homegrown vegetables how to use up a glut of courgettes indulgent orchard cake vegetable cake zucchini zuchinni

N/A

Source

Ingredients

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

500ml grated courgette (measure by volume in a measuring jug, but it's about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)

140g toasted hazelnut , roughly chopped

200g dark chocolate , chopped

100ml double cream

Method

Heat the oven to 180C/160C fan/gas 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 until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it’s covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.