Chocolate courgette cake

Chocolate courgette cake

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(69 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 10

Grated courgette gives this cake a lovely moist texture - a great way to use up a glut from your garden

Nutrition and extra info

Additional info

  • Can be frozen uniced
Nutrition info

Nutrition per serving

kcalories
716
protein
10g
carbs
84g
fat
40g
saturates
10g
fibre
4g
sugar
55g
salt
0.43g

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 courgettes (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 hazelnuts, roughly chopped

For the icing

  • 200g dark chocolate, chopped
  • 100ml double cream

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, July 2010

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Comments

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helen707's picture
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Amazingly for me my cake looked just like the photo!
Really tasty, son had no idea courgettes were involved until I broke the news. My cake took about 20 min longer to cook, but well worth the wait. Lovely served as a dessert with black currants and cream or ice cream. A large moist cake too so you could get at least 12-15 portions. I reduced the sugar to 325g following another comment, works fine!

Mrs D.'s picture

Surprisingly tasty and very quick and easy. Left out the nuts and was still tasty.

Julia.coregan@gmail.com's picture

I was so disappointed with this recipe the sponge was very dry & much too deep I suppose it may help if you cooked it in 2 sandwich tins & used the ganache in the centre & then covered the whole cake in the ganache as well

Fattiebumbum83's picture

Took 50 mins to bake rose lovely, didn't use nut will make again.

cmccrawford's picture

brilliant recipe. Went down really well with my new landlord and his partner and was a great way to use up an overgrown courgette which was struggling to find a home. cake came out wonderfully moist even when I was worried I had overcooked it. I think the mixed spice helped intensify the chocolate-e-ness and the hazelnuts added a nice texture - good good good :)

Connolly10's picture

This cake was lovely will make again, don't be shy give it a try you will not be sorry.

climbup's picture

This was a really good recipe, followed it almost to the letter and it came out perfectly. It rose brilliantly in a deep tin, however it needed longer than stated in the oven- about 60 mins did the trick. I also reduced the amount of sugar after reading other comments to 325g, still a perfectly sweet cake but not to sweet. I couldn't taste any courgette, and fooled a courgette hater in the process!

vicky1975's picture

Lovely recipe went down well at work. I worried I had over squeezed the courgettes because the mixture was quite dry but it worked a treat. Everyone commented how nice it was and even those that went errr were soon converted. Will make one to freeze now.

imstarving's picture

This is probably my favourite cake I've ever made! It's really moist and my kids had no idea it had courgettes in. I've made 4 now (!) and each time it has took a bit longer to cook than the recipe says and I've also slightly adjusted a few things... The first cake was made to the exact recipe and was fab, the 2nd, 3rd and 4th was made with only 250g of sugar as 375g seemed a little excessive and it tasted just as great. The 3rd time I put just a slightly bit more than 500ml courgette (maybe 600ml) but it took considerably longer to cook so stick to 500ml and finally the most recent one I didn't quite have enough cocoa powder so only used 40g and again it was just as good so quite a versatile cake and adjustable. I have 2 in the oven now, with the intension of freezing 1 to see how it turns out. Enjoy!

sllyst's picture
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Made this with courgettes from my garden. I'm not sure if its because they were so fresh but they didn't give off much moisture so I've had the opposite problem of some and had a dry cake. The spice was nice but I used less sugar after reading comments but for me, it needs all the sugar. Not the recipes fault for the issues so still 4 stars, will try again but add the sugar and milk or orange juice if the mix looks too dry. Chocolate chips would also have improved it weigh some texture.

Timeplane's picture

Oh just to add to my previous comment.. I actually made this cake in two shallow tins, rather than one deep one.. So it had a chocolate icing filling, and topping.. Which went down very well.. "Enjoy" :-)

Timeplane's picture

I've made this cake this week. And I must say, I'm thoroughly impressed. It's delicious.. And is a very helpful way to use up some of the courgettes, which can be abundant little devils!! I find the cake to be not to sweet and the texture is not to heavy, and pleasantly moist. It's a winner in my book. And the way it's vanishing quickly from my cake box is all the proof I need..!! Give it a go, it's very Moorish!

weezo1's picture
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Nom nom nom

limejuice's picture

Really good cake.loved all round. Used 85% chocolate, added a little more double cream and icing sugar. I used a thin layer of it and it turned out really effective. Highly recomended cake:-)

FabFive's picture

Great cake - kids loved it. Took a bit longer to cook than recipe said. Didn't bother with icing and still very good.

wantscake's picture

I used sunflower oil and didnt have any nuts, this cake was delicious, easy to make, a great way to use a few courgettes and you would never know they where in there - they just keep the cake moist and yummy!

dozrichmond's picture

This cake is fantastic and has even won over my partner who has always hated chocolate cake. Definitely 5 star.

louduff's picture

absolutely scrummy - baked as muffins in 25mins - i'll be making another batch very soon!!!

superspud's picture

This is the first time I have felt compelled to leave a comment. This cake is fabulous. I left the nuts out as my son doesn't like them but I don't think it was harmed by doing that. It was so moist and was still moist 3 days later so lasted well...though goodness knows how we managed to control ourselves enough to make it last. Would highly recommend it.

rw2604's picture

Anybody got any idea of the Weight Watchers PPoints value for a serving of this cake (1/10)?

Thanks :)

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