Salted dark chocolate, rye & courgette cake 2016

Salted dark chocolate, rye & courgette cake

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Prep: 30 mins Cook: 1 hr

Easy

Serves 12

Not only are these chocolate squares a great way to use up a glut of courgettes, they're topped with rye crumbs and sea salt for a chocolate cake with a twist

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal641
  • fat34g
  • saturates20g
  • carbs72g
  • sugars57g
  • fibre6g
  • protein9g
  • salt1.2g
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Ingredients

  • 150g butter, melted, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 80g spelt flour
  • 120g rye flour
  • 8 tbsp cocoa powder
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 280g light brown soft sugar
  • 200ml buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 medium courgettes, grated (approx 350g weight)
    Courgette

    Courgette

    corr-zjet

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

  • 100g dark chocolate (75-80%) finely 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…

For the icing

  • 100g dark chocolate, finely 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…

  • 170g unsalted butter, softened
  • 350g icing sugar
  • 4 tbsp cocoa powder
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 slice rye bread, optional
  • ½ tsp flaky sea salt

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin and line with baking parchment. Mix the flours, cocoa powder, baking powder, bicarbonate of soda and sugar in a large bowl with ½ tsp salt. Shake the bowl a few times to encourage any large lumps of sugar to come to the surface and crush these with your fingertips. Mix the butter, buttermilk, eggs and vanilla in a jug and pour into the dry ingredients, add the courgette and chopped chocolate too. Stir everything together, then scrape into the tin. Bake for 45-50 mins until the cake is risen, and a skewer inserted to the centre comes out with just a few moist crumbs, but no wet cake mixture. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool.

  2. To make the icing, put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.) Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth. Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth.

  3. If using the rye bread, heat oven to 160C/140C fan/gas 3. Blitz the bread in a food processer to chunky crumbs, then tip onto a baking tray, spreading them in an even layer. Bake for 15 mins, stirring halfway, until lightly toasted and crispy. Spread the chocolate icing over the cake, then scatter with rye crumbs and sea salt. Cut into squares to serve.  

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