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Chocolate courgette cake

• Liberty Mendez

Published: May 26, 2021 at 5:07 PM

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Serves 12

Easy

Total time: 1 hr and 30 mins

+ cooling

A star rating of 5 out of 5.3 ratingsRate

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Use up a glut of courgettes in this decadent, chocolaty cake that serves up to 12 – great for a birthday or other celebration

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Bake this chocolate courgette cake, then check out our chocolate fudge cake, easy chocolate cake, vegan chocolate cake and more decadent chocolate cake recipes. Looking for a lighter version? Try our healthy chocolate cake.

Looking for other veggie cake recipes? Make our courgette and lime cake, avocado and courgette cake, beetroot brownies and chocolate beetroot cake.

Chocolate courgette cake recipe

Ingredients

Nutrition

• 125g salted butter

  cubed, plus extra for the tin

• 75g dark chocolate

  roughly chopped

• 1 tbsp vanilla bean paste

• 3 eggs

• 100g greek yogurt

• 200g caster sugar

• 75g soft dark brown sugar

• 300g plain flour

• 2 tsp bicarbonate of soda

• 50g cocoa powder

• 375g courgettes

  coarsely grated

ICING

• 300ml double cream
• 50g soft dark brown sugar
• 3 tbsp cocoa powder

Nutrition: per serving

• kcal533
• fat32.1g
• saturates19.4g
• carbs51.7g
• sugars31.2g
• fibre3.2g
• protein7.9g
• salt0.8g

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Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Butter a deep, 23cm loose-bottomed cake tin and line with baking paper.

• step 2

  Put the butter, chocolate and vanilla in a heatproof bowl over a pan of gently simmering water, stirring until combined and smooth (alternatively, melt in 20-second blasts in the microwave). Remove from the heat and cool for 5 minutes.

• step 3

  When the mixture has slightly cooled, whisk in the eggs, followed by the yogurt, until smooth. Mix together the sugars, flour, bicarb and cocoa powder in a large bowl. Gradually pour the wet ingredients into the dry, whisking continuously, until you have a smooth batter. Fold in the grated courgette until combined.

• step 4

  Pour the batter into the tin and bake for 1 hour 15-1 hour 30 minutes or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.

• step 5

  To make the icing, put the cream, sugar and cocoa powder in a large bowl and whisk to soft peaks. Remove the cake from the tin, put on a serving plate and dollop the icing on top, spreading it with the back of a spoon to cover the surface.

Authors

Liberty MendezRecipe developer

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A star rating of 5 out of 5.3 ratings

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