Chocolate courgette cake

By Cazj80

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Ingredients

350g self-raising flour
50g cocoa powder
1 tsp mixed spice
1 tsp salt
175ml olive oil
375g golden caster sugar
3 eggs
2 tsp vanilla extract
500ml grated courgette - measure by volume in a jug but it's about 2 medium courgettes)
140g roughly chopped toasted hazelnuts
Icing
200g dark chocolate - chopped
100ml double cream

Details

servings 10
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Heat the oven to 180c/160c fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and salt.

Step 2

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 the cake mixture. Bake for about 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool.

Step 3

sTo 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.