A rich-tasting chocolate cake that makes great use of summer’s courgette bounty.
Ingredients
| 250 g | Butter, softened to room temperature |
| 1 ½ cups | Caster sugar |
| 2 | Eggs |
| ½ cup | Flavourless oil, try light olive oil |
| 2 ¾ cups | Flour |
| ¼ cup | Cocoa |
| 1 tsp | Baking powder |
| 2 tsp | Mixed spice (Main) |
| 1 ¼ tsp | Baking soda |
| ½ tsp | Salt |
| 3 | Courgettes, trimmed and grated (1½ cups) (Main) |
| ½ cup | Unsweetened plain yoghurt |
For the chocolate glaze
| 200 g | Dark chocolate, chopped (Main) |
| ¾ cup | Cream |
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Directions
- Beat the butter and sugar together until thick and creamy. Beat in the eggs. Once light and fluffy, whip in the oil, adding it gradually to ensure you achieve volume.
- Sift the flour, cocoa, baking powder, mixed spice, baking soda and salt into the creamed mixture and fold in with the courgettes and yoghurt.
- Turn into a well-greased, paper-lined 24cm round cake tin. Bake at 160C for 1-1¼ hours or until cooked. Cool before pouring over the glaze.
- For the chocolate glaze, melt the chocolate and cream together in a microwave on high power for 1 minute or until the chocolate has almost melted. Stir until smooth. Pour over the cooled cake. Decorate with walnuts if liked.
Allyson recommends
To pour the ganache over evenly, sit the cake on a cake rack over a deep tray. Have the ganache in a jug and pour it over the cake, holding the jug above the centre of the cake so it can easily pool over the top and down the sides. Any leftover ganache can be kept in the refrigerator.
