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An absolutely irresistible chocolate courgette cake. Deeply chocolatey (you really need to enjoy dark chocolate), soft, springy, and lighter than a brownie \u2013 even if it might not look that way at first glance. It\u2019s hard to stop at just one slice, and you won\u2019t taste the courgette at all \u2013 you\u2019d never guess it\u2019s one of the main ingredients. Another big advantage is how moist it is and how well it keeps. This really is a brilliant recipe!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the chocolate courgette cake:<\/span><\/p>\n

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• 115 g butter<\/li>\n
• 250 g caster sugar<\/li>\n
• 125 ml sunflower or rapeseed oil<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• a pinch of salt<\/li>\n
• 2 large eggs<\/li>\n
• 125 ml soured cream or natural yoghurt<\/li>\n
• 300 g plain flour<\/li>\n
• 1 teaspoon bicarbonate of soda<\/li>\n
• \u00bd teaspoon baking powder<\/li>\n
• 60 g cocoa powder<\/li>\n
• 2 teaspoons instant coffee, finely ground (optional)<\/li>\n
• 2 cups grated courgette (about 340 g), coarsely grated*<\/li>\n
• 60 g dark chocolate chips or finely chopped dark chocolate<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Gradually pour in the oil, continuing to mix. Add the vanilla and beat briefly. Sift the flour, salt, cocoa powder, baking powder and bicarbonate of soda directly into the mixture in three additions, alternating with the soured cream. Fold gently with a spatula just until combined. Add the instant coffee (if using) and mix briefly. Finally, fold in the grated courgette and chocolate chips.<\/p>\n

  Line the base of a 25 cm round tin with baking parchment. Transfer the batter to the tin and smooth the top.<\/p>\n

  Bake at 160\u00b0C for about 50 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.<\/p>\n

  Ingredients for the chocolate topping:<\/span><\/p>\n

  \n
  • 100 g dark chocolate<\/li>\n
  • 40 g butter<\/li>\n<\/ul>\n

    Place the butter and chopped chocolate in a small saucepan and heat gently, stirring, until melted and smooth. Spread over the cooled cake.<\/p>\n

    * Do not peel the courgette \u2013 simply remove the seedy centre if necessary.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n

    Recipe source: King Arthur Baking<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    An absolutely irresistible chocolate courgette cake. Deeply chocolatey (you really need to enjoy dark chocolate), soft, springy, and lighter than a brownie \u2013 even if it might not look that way at first glance. It\u2019s hard to stop at just one slice, and you won\u2019t taste<\/p>\n","protected":false},"author":1,"featured_media":13528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[50],"tags":[96,107,144,171,142,133],"duration":[],"tag_group":[],"class_list":["post-1188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-cakes","tag-chocolate","tag-cocoa-powder","tag-coffee","tag-courgette","tag-soured-cream","tag-yoghurt"],"acf":[],"yoast_head":"\n