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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.

Ingredients

  • 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

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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