Chocolate Courgette Cake

People always ask if this cake actually tastes of courgettes. It doesn’t. Essentially it’s just a really nice tasting chocolate cake, the courgette actually helps to add a nice fudgy type flavour to the chocolate.

The recipe comes from All Recipes

Pieces of Chocolate and Courgette Cake pilled on top of each other.

I normally bake this cake in the summer, only because we grow our own courgettes and we always end up with far more than we know what to do with. It’s a great cake for all year round. The recipe uses oil instead of butter so it has a denser structure however the walnuts add a really good texture to this cake, giving a slight crunch.

It’s pretty quick to make, the most time consuming part is grating the courgette and blitzing up the walnuts, however it’s definitely worth the effort. The original recipe states that you can ice it with your favourite icing but to be honest I never have done as I don’t think it needs it, plus it saves me a job!

The recipe makes quite a big cake however it does keep well and normally tastes quite fresh for 5-7 days, if kept in an airtight tin in a cool place.

Ingredients

375g (13oz) caster sugar

250g (9oz) plain flour

65g (2oz) cocoa powder

4 large eggs

1 teaspoon baking powder

2 teaspoons bicarb of soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

350ml (12 fl oz) vegetable oil

340g (12oz) grated courgette

90g chopped walnuts (I normally blitz them in the food processor)

  1. Pre-heat the oven to 180C/fan 160C/gas 4. Grease and flour a 20x30cm baking tin.
  2. Measure the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon into a large bowl and mix together.
  3. Add the eggs and oil to the dry ingredients and mix well. I normally do this with my electric mixer.
  4. Before adding the courgette I dab the grated courgette with kitchen roll just to absorb some of the moisture. Fold the courgette, along with the walnuts into the mixture using a plastic spatula, ensuring they are evenly distributed.
  5. Pour the mixture into the tin and bake for 55 to 65 minutes in a preheated oven until a knife inserted into the centre comes out clean. I’ve found that this cake does sometimes need slightly longer to bake than the recipe states. If it needs longer but is browning on top, lay a piece of foil over the top of the tin to prevent it from burning. Leave to cool in the tin. If you are going to ice the cake, wait until it has completely cooled before dong so.

If you fancy this cake and you give it a go, let me know how you get on. You can reach me via my social media pages or contact me.

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