|Thats right, bigger than my keyboard!|
I had seen Simon from the Great British Bake-off make a chocolate and courgette cake so thought I would give it a go! I did ask around for some recipes and was told by a few people on twitter that the BBC Good Food recipe was the best! So here it is...
350g self-raising flour
50g cocoa powder
1 tsp mixed spice
175ml extra-virgin olive oil
375g golden caster sugar
2 tsp vanilla extract
500ml grated courgettes (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)
140g toasted hazelnuts , roughly chopped
For the Icing
200g dark chocolate , chopped
100ml double cream
I started off by mixing the dry ingredients together in one bowl, and the wet ingredients together in another bowl like so...
|the butter in the background is misleading, no butter in the recipe!|
I then added the dry ingredients to the wet ingredients until they had just combined. The recipe warned not to over-mix, although this would of been difficult as the mixture was really thick and heavy so a bit tough on the old arms.
-note to self: must go to the gym more-
Once the mixture had combined, I then folded in the toasted/chopped hazlenuts. The gloopy mixture was then popped into a springform cake tin and baked for 45-50 mins. (Mine came out at 48 minutes).
As you can see the tip cracked slightly (i.e alot), however, the inside of the cake was deliciously moist and chocolatey.
|Cracked quite a lot, but didnt dry out in the middle|
For the chocolate topping I simply brought 100ml of double cream to the boil, and then poured it over 200g of dark chocolate, stirred until fully melted and yummy. Once this has cooled slightly and thickened I simple drizzled it over the whole cake, and let it dribble down the sides.
|Om nom nom nom...|
Unfortunately the boyfriend decided he doesn't like hazelnuts (which I didn't know!) so yet another cake which I will be forced to eat all myself! What a shame.
Source - Good Food Chocolate and Courgette Cake