Chocolate courgette cake

Chocolate courgette cake

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(79 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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higgins1983's picture
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Best chocolate cake I have made yet. Made it a number of times. Great for using up courgettes from the garden during summer!!!!

bess2001's picture
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I made this one twice this week, using gluten free flour and normal flour, and it is one of the most moist cakes i have ever made. I found the chocloate icing a bit too rich for me so am going to use the topping from the carrot cake next time i bake it ( probably tomorrow ) The kids absolutely adored this cake, and maybe i will try making it with beetroot at some point.

dsuniznice's picture
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Outside of cake turned out really hard and inside was too stodgy

rkirby's picture
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I've made this cake several times now, it's super good. It has won me points with my father-in-law ;-) I think I will try maidinfrances suggestion next and add orange peel and orange liquer, that sounds great too! Thanks

erimar's picture
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This cake is easy to make and tastes really nice. I used walnuts instead of hazelnuts as I didn't have any in the cupboard but I think it worked well anyway. I was worried that it may be a little dry but it wasn't and the icing gives it that extra something. :)

mfbx8ch5's picture

This recipe works really well gluten free. The first time I made it I followed the recipe just replacing the flour with Dove's Farm gluten free self raising flour but it was quite oiley and the extra virgin tasted quite strong, also it was too sweet. Each time I make it now I use 325g flour and 75 g cocoa powder. Also I only use 140 ml of oil, vegetable rather than extra virgin and a couple of tablespoons of milk. I also decreased the amount of sugar to 300g and it tastes much better.

suzybrooke1983's picture

I've made this today with gluten-free flour and followed your suggestions on the other amounts to use and it turned out perfect, so thank you! :)

ginagchoc's picture

TASTY............ WOW and so easy to make, the children loved it ( although I did miss out the mixed spice and nuts )

mollevshun's picture

hi ell

ellcasshun's picture

this was scrumptioussssssss in my tummmyyy it was lovely really to sweet for my likingg though, with a glass of wine without really brought the taste out very well...

mollevshun's picture

this recipe is absoulutley delicious,it really gets my taste buds going.. yummyy!

rfmh201's picture
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Very easy to make, used the amounts specified but used good cocoa (Green and Blacks) and didn't have a problem with it being too sweet. Very moist cake, very chocolatey and can't taste the courgette at all. Kids like it, which is good. I just topped it with milk chocolate buttons since I didn't have any cream and it tastes great.

Cooking time was spot on, my courgettes weren't very watery so that may have had something to do with it.

joaneades's picture

I decided to cut down on the sugar after the comments. It tasted wonderful but it too ages to cook and collapsed so I had to turn it over before icing. I will try this again but will perhaps dry the courgettes before adding them. I didn't have any hazelnuts so used pecans instead and they worked really well.

knabrif's picture

I have made this cake and it tasted absolutely delicious never had a chocolate cake as good as this. ( you cannot taste the courgette) fantastic cake.

tarajanine's picture
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I actually tried this recipe using only 250g of sugar after reading others' comments and it was perfectly sweet enough. Delicious!!!

beckystanley's picture

Try changing the big cake for little cupcakes. They are delicious.

abigail's picture
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Oh left out nuts to!

abigail's picture
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Ok so found this cake to be really good. Used about 7 mini courgettes to make up 500ml chopped courgette ( I couldn't be bothered to find the grater) didn't make any difference. Really moist cake and as suggested used Rapeseed Oil so that there was no underlying Olive taste.
Had to use a bit more cream to get the chocolate to melt but then the chocolate was only broken not chopped as I couldn't face extra washing up.
Nice and moist but took another 60 minutes to cook plus an extra 30 minutes in oven cooling with oven.

carolel's picture
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I also reduced the sugar and increased the cooking time. A nice cake but I found the chocolate & mixed spice combination a little odd

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