So I guess it’s almost the end of the season for courgettes but if you do have any left and you are fed up of doing whatever you do with them why not bake with them?!
A lovely lady who comes into my work had a glut of them and gave me a handful so I decided to make the chocolate courgette cake that I’d been eyeing up in the Green and Black’s Chocolate cookbook. I think the recipe is actually for a loaf cake but I don’t have a loaf tin so I made cupcakes/muffins and I have to say they were success!! They were incredibly moist and light and they stayed fresh for days in an air tight container. They have what I’d call the flavour of an american cake? I think it’s because of the use of oil instead of butter.
I really love vegetable cakes; they are by far the most fool proof way of making cakes that are not going to turn out dry and there is nothing worse than a dry cake. No sir. Elliott took the spare cakes to the office with him and they were enjoyed there, although someone saw the hints of green in them, pulled him aside and asked if there was a special ingredient in them!!! Hahaha, well…. obviously the special ingredient is courgettes 😉
So here is the recipe from the Green and Black’s book- obviously if you want to do them as cupcakes (I recommend it) they wont take as long. Just keep an eye on them and take them out when they are springy to touch and a skewer comes out pretty clean. I also made chocolate ganache for the icing which is really easy and too tasty!
chocolate courgette cake
for a 2lb loaf tin or fills 12/14 muffin cases
175g dark chocolate
225g courgettes (around one large one/ 1.5 medium) grated- do this before you start!
200g plain flour
1tsp baking powder
1tsp bicarbonate of soda
1tsp ground cinnamon (I’m a cinnamon addict and used more like 1 heaped tablespoon!)
110g caster sugar
175ml sunflower oil
2 medium eggs
– Preheat the oven to gas 4/180C. Grease and base line a 2lb loaf tin (but see note above).
– Melt the chocolate over simmering water and set aside to cool.
– Sift the flour, baking powder, bicarb, cinnamon in to a bowl.
– Mix in the sugar and the courgettes.
– In another bowl beat together the oil and eggs.
– Add this to the main mix.
– Stir in the melted chocolate and divide between muffin cases (fill a little over half full).
– Bake for 55-65 minutes (for the loaf cake), muffin cases took more like 20 mins.
For the Ganache:
200ml double cream
200g dark chocolate
– Chop the chocolate into small pieces
– In a saucepan heat the cream up until just about to boil.
– Take it off the heat and add the chocolate, whisking continuously until all the chocolate is melted and the mixture is thickening.
– Leave to cool and it will thicken to the consistency of margarine.
The best thing about this stuff is that any amount is easy to make.. just keep the g equal to the ml 🙂 Will keep in the fridge for around a week and it’s pretty much tasty enough to eat by itself I’m ashamed to admit! Enjoy!