Chocolate courgette cake

Chocolate courgette cake

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(95 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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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jmc123
20th Sep, 2012
1.05
All I can say is this cake tasted "ODD". It ended up in the bin. Neither hubby or children liked it. So disappointing, waste of ingredients.
sammarlowuk
15th Sep, 2012
5.05
I followed the advice of those who tried and tested before me, and substituted canola (rapeseed) oil for the olive oil. I didn't have any hazelnuts so used walnuts instead. The sugar didn't look excessive but the cake didn't taste overly sweet. I grated the courgettes in the food processor - definitely a good move as the courgettes remained quite dry and not soggy at all. The cake still needed an extra 15 minutes in the oven though. I only made half the amount of ganache, and that was fine, the cake was delicious on it's own, and would have tasted equally lovely without it. Even my husband who has an aversion to anything green and healthy loved this cake! Courgettes and chocolate sound so wrong, but taste so right! Check out my adapted recipe on my blog http://www.theannoyedthyroid.com/2012/09/15/chocolate-zucchini-cake/
purplemuffin
25th Aug, 2012
This cake never fails to impress and is a great way to use up all those courgettes from the garden
burzulicious
22nd Aug, 2012
3.05
Mine had a very strange taste and texture. It wasn't necessarily bad, though. The ganache helped a lot. I wish I had split and filled the cake with ganache.
notsomuffintop
18th Aug, 2012
5.05
so far so good, mine is in the oven at the minute, didnt quite have 500ml of grated courgette only had 400ml, so hoping that should be ok. didnt bother to roast the hazelnuts, just gave them a good pounding. put mine into two separate 9inch tins (sandwich) so will keep eye on them, i would give this 5 star for ease of method, so straight forward you cant go wrong.
vittoriacorda
9th Aug, 2012
cut the sugar to 250g with sunflower oil and walnuts. made it like a zucchini bread without the frosting. very dense and tasty. great subtle chocolate flavor with the cocoa. baked 1 hour. pressed the water out of the courgette; was good recommendation.
bexybeck
21st Jun, 2012
3.05
Took a lot longer to cook and people could tell there was something 'weird' in there. Not bad but probably wouldn't cook it again unless I really need to get rid of some courgettes.
sarahwells
17th Jun, 2012
It was an odd taste abit like marmite you like it or you dont.It grew on me,I found it was nicer the next day.But the rest of the family were un sure.
higgins1983
11th Jun, 2012
5.05
Best chocolate cake I have made yet. Made it a number of times. Great for using up courgettes from the garden during summer!!!!
bess2001
19th May, 2012
5.05
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.

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