Chocolate courgette cake

Chocolate courgette cake

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(93 ratings)

Prep: 10 mins Cook: 1 hr

Easy

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

  • Can be frozen uniced

Nutrition: per serving

  • kcal716
  • fat40g
  • saturates10g
  • carbs84g
  • sugars55g
  • fibre4g
  • protein10g
  • salt0.43g
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Ingredients

  • 350g self-raising flour
  • 50g cocoa powder
  • 1 tsp mixed spice
  • 175ml extra-virgin olive oil
  • 375g golden caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract
  • 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)
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 140g toasted hazelnut, roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the icing

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

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.

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Comments, questions and tips

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patriciaf
3rd Aug, 2014
5.05
Only one thing to say about this cake AMAZING
helen707
26th Jul, 2014
5.05
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.
24th Feb, 2014
Surprisingly tasty and very quick and easy. Left out the nuts and was still tasty.
Julia.coregan@g...
23rd Feb, 2014
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
siobhan cooke
5th Aug, 2014
I was disappointed too ,found it dry and I cut it in half and put the ganache in the centre and the top because I thought the cake was too deep. My husband who loves all things sweet hardly touched it and preferred another recipe I use which isn't as deep and is nice and moist so will be using that recipe in future.
Fattiebumbum83's picture
Fattiebumbum83
5th Nov, 2013
Took 50 mins to bake rose lovely, didn't use nut will make again.
cmccrawford
23rd Oct, 2013
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
20th Oct, 2013
This cake was lovely will make again, don't be shy give it a try you will not be sorry.
climbup
13th Oct, 2013
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
28th Sep, 2013
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.

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