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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emmalebreton's picture
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Really liked this cake - it was delicious. I only used 300g of sugar, and didn't make the icing. Next time I would add a little bit more mixed spice, and a richer cocoa powder.

fionablandford's picture

made this over the weekend and it worked very well. Like others it needed bit longer to cook but came out moist and tasty, i used light olive oil which worked very and very littel mixed spice which worked fine. I used two medium round courgettes peeled them and then just grated, this worked fine, no problems. The icing was good though i had to used half milk half dark choc as not enough of either. I would def make this cake again

adie0106's picture

This was an absolute triumph. I followed the advise of reducing the sugar to 325g, and made sure I squeezed out as much liquid from the courgettes as possible, but did not salt them. The cake took 65 mins to cook.

arhg85's picture
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I had to reduce the sugar to 300gr and the oil to 1/2 cup, and it turned out EXCELLENT! I had to leave it in the oven for about 1hour and 15minutes, but maybe my oven was just being silly. I loved it, I would absolutely make it again.

helen81's picture
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Oh my gosh....favorite choc cake recipe ever. My boyfriend (cake novice) made this on a sunday afternoon and it was just so amazing. Changed how I look at him as a cook forever. We also reduced the sugar to 300, used sunflower oil, and had to increase the cooking time. It was moist, not too sweet and lovely crunch with the hazel nuts. MAKE THIS CAKE!!

mariabudgen's picture
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Impressive cake - especially the way I made it, in a 20cm cake tin as I didn't have a 24cm one, and it came out incredibly deep - which probably contributed to the 90 mins it took to cook! Next time I will use 2 smaller tins as it's very filling and with the height of my version, you can't really cut slim enough slices! Not sure why one reviewer had problems grating the courgettes - just grate them end on, on the coarse side a grater, and its done in under a minute, no messing. The courgette disappears once cooked too, so even people who don't like courgettes would enjoy this cake I think. Only change I made to the ingredients was omitting the mixed spice which didn't seem to be a problem. Lovely and moist, with great icing, AND makes an interesting talking point!

me0wp00's picture

made this today, very yummy especially with whipped cream in the middle and the chocolate ganache, I cut the sugar down to 200G and it's sweet enough

gill1962's picture
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THIS WAS SO EASY AND I HAVE TO SAY TASTED GREAT , WILL MAKE IT AGAIN

barnetgirl's picture
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A great recipe. I never got around to making the topping and it was still delicious, a bit like a big chocolate brownie cake! I think the topping would be good if making for a special occasion though and I think it would be fine without the nuts if you are not a nut lover.

paradisehouse's picture

Lovely moist (a bit crumbly to cut in fact) cake. I baked it in 3 x 1lb. loaf tins, 35-40 mins. Used sunflower oil, only 200g sugar, walnuts instead of hazelnuts, and 300g grated courgettes as I thought the volume measurement was pretty vague. Would certainly make it again.

yummybrittany's picture
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Fab Recipe and a good use of excess Courgettes !! I used Toasted almonds instead of Hazelnuts, as I had them in the cupboard,half and half caster and demerara sugar (no golden sugar here) and Sunflower oil instead of EVOO as I thought it may be too strong. Used my food processor to grate the courgettes and I also used the course grater
I used a 26cm tin and cooked it for 55mins. Think it would be lovely sliced in half and filled with a spread of sieved marmalade. I also like the idea of using Cointreau and orange peel as suggested by MaidinFrance.
Will definitely be making another for the weekend for friends.

tpopi1's picture
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Very nice!!! i used 300gr of sugar, and rapeseed oil. Also, put cinammon& nutmeg as didn't have mixed spice. Didn't put any nuts it. The cake was delicious& moist.... I baked it for more than 50mins though (around an 1hr and 5min)..

maidinfrance's picture
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I made this cake by changing olive oil to sunflower oil, ordinary white caster sugar, used untoasted walnuts added 1.5 tea spoons of baking powder and mixed all the wet ingredients in my robot/magimix but first just blizted the egg and sugar until very light, then added the other ingredients and the grated courgette disappeared like magic. I also grated the courgette using my robot, quite a course grate, but quick. Used a 28cm round cake tin and it cooked perfectly in 50min. This cake recipe is thought to be quite bizarre by our french friends but really delicious and the topping is a ganache to which rum or brandy or other liquers can be added. I am going to swop the nuts for candied orange peel and flavour the ganache with 1tab sp of an orange flavoured liquer.

paberley's picture
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i used alittle less sugar cos i ran out (320g) and used walnuts rather than hazlenuts. prob not the best!! the cake was Soo nice cant wait to make it again. Really easy to make too

mcredd's picture

Put the grated courgette in a colander sprinkle with salt, weight down with a plate & a couple of tins of beans, leave to drain for 20 mins, then either squeeze by hand or put in a clean t-towel gather up & squeeze out a bit more moisture. You will then find that the cooking time works. This is especially good if you're using large vey watery courgettes.

mammasmith's picture
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Worked very well, helped use up courgettes. Had to make it again as the first one disappeared almost immediately. Used good quality cocoa, peeled courgettes, used rapeseed oil, also needed to cook for longer that stated, suspect it depends how big/wet courgettes are as the second one took a lot longer and the courgettes were small ones the first time. Still tasted yummy and freezes well.

rjbalcomb's picture
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Made this today, needed to be in the oven A LOT LONGER than 50 mins very gooey, can't be the oven as only 3 months old! Probably won't make again as cooking time is ridicoulsy long. Will use the icing recipe again though.

libby17's picture

Made this today - was suprised at the amount of oil and sugar - haven't tried it yet so don't know how it tastes. I used pecans instead of walnuts. It needed longer than 50 mins to cook.

kimnewman308's picture
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This was really easy to make and tastes great!

helenprout's picture
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Forgot to rate it!! Also, I didn't have any hazlenuts, so I used chopped walnuts, other than that, I made it as per the recipe.

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