Such a surprisingly easy recipe for a wonderfully moist and healthier chocolate cake. It's a great way for treating the kids whilst getting one of their 5 a day in. Courgettes are wonderfully easy to grate (much easier than carrots) and help keep the cake moist. I adjusted the recipe from the BBC to make a small Oogaa bowl size cake that contained less sugar than usual.
- 120g self-raising flour
- 13g cocoa powder
- 1/3 tsp mixed spice
- 60mL extra-virgin olive oil
- 50g caster sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/3 tsp salt
- 150mL finely grated courgette - grating the courgettes fine means the courgettes are much more hidden than coarsely grated (measure by volume in a measuring jug, but it's about 1/2 big courgette; if using an overgrown one, peel first and take out seeds)
Ingredients for a 6 inch cake
- 350g self-raising flour
- 50g cocoa powder
- 1 tsp mixed spice
- 175ml extra-virgin olive oil
- 150g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 500mL finely grated courgettes - grating the courgettes fine means the courgettes are much more hidden than coarsely grated (measure by volume in a measuring jug, but it's about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)
- Chocolate icing - 200g dark chocolate (chopped) and 100mL double cream
- Heat the oven to 180C/160C fan/gas 4.
- Grease an Oogaa bowl or grease and/or line a 6inch/24cm cake tin with greaseproof paper.
- In a large bowl, combine the dry ingredients (flour, cocoa powder, mixed spice and 1 tsp salt).
- In another bowl, combine the wet ingredients (olive oil, sugar, eggs, vanilla essence and grated courgette).
- Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts.
- Pour the mixture in to the cake tin and place in the middle of the oven and bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.
- You can make some chocolate icing by bringing the cream to the boil in a saucepan. Pour this over the chocolate in a bowl and stir. Let it cool a little before pouring it over the cake.