Garden glut cake recipe for 10 people, takes only 20 mins; recipe has self-raising flour, cocoa powder, mixed spice, extra-virgin olive oil, golden caster sugar, egg, vanilla extract, courgette, hazelnut, dark chocolate and double cream.
Chocolate courgette cake
Course: Garden glut cake
Servings
10
servings
Prep time
10 mins
Ingredients
- Extra Virgin Olive Oil: 175ml extra-virgin olive oil
- Dark Chocolate: 200g dark chocolate, chopped
- Egg: 3 eggs
- Courgette: 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)
- Self Raising Flour: 350g self-raising flour
- Golden Caster Sugar: 375g golden caster sugar
- Vanilla Extract: 2 tsp vanilla extract
- Cocoa Powder: 50g cocoa powder
- Double Cream: 100ml double cream
- Mixed Spice: 1 tsp mixed spice
- Hazelnut: 140g toasted hazelnut, roughly chopped
Directions
- 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.
