Courgettes have made yet another appearance in my baking repertoire!
At the beginning of the month this delightful green veggie jumped into my Lemon Cake. Today it helped make a tasty, moist chocolate cake. I am sad to say the recipe is not my own, but one I have used from All Recipes. It claims to be the ‘best chocolate courgette cake’, I have to agree.
I made a conscious effort to read some of the comments before making this recipe. A lot of people advised reducing the amount of oil and sugar. I only decided to reduce the oil: the recipe stated 350ml yet I used 250ml as I didn’t want the oil to be overpowering. This amount worked well.
I used a square tin (approx 24cm x 20cm) to cook my cake in and this took 1 hour. To begin with I put 50 minutes on the timer, however it had not cooked by this time so I added five minutes at a time. I substituted walnuts for pecans as I didn’t have any in my cupboard and these were still tasty.
The method didn’t say to drain the courgettes so I simply grated them and added to the mixture. I wasn’t too worried about the moisture from the courgettes and if anything, it probably made the cake moist and delicious.
I added a topping of chocolate buttercream and milk chocolate drops to transform the cake from a plain traybake to something (hopefully) a bit more impressive! The buttercream was simple to make: whisking 120g butter until light and fluffy, then stirring in 210g of (sifted) icing sugar and finally 30g cocoa powder. I then used a palette knife to evenly spread the topping on the cake with chocolate drops to finish.
I usually find traditional chocolate cake too sickly but this recipe manages to emulate a classic chocolate cake without being too sweet or rich. You’ll find yourself reaching for another slice!