CHOCOLATE COURGETTE CAKE (CHOCOLATE ZUCCHINI CAKE)
Steps:
- All the ingredients should be at room temperature. Sieve flour, salt, cocoa powder, baking powder and baking soda and put aside.
- Put butter and sugar in a large bowl or bowl of your standing mixer and mix together until light and fluffy. Add eggs one at a time and continue mixing. Gradually add oil and vanilla.
- Add sieved dry ingredients in three parts alternating with sour cream/yogurt. Mix only until all the ingredients are incorporated, do not over mix. Add courgette (zucchini) and chocolate chips and fold them in gently.
- Put the mixture in a baking tin lined with baking paper and bake for approx 50-55 mins at 160C/320F/Gas Mark 3 until the skewer inserted into centre comes out clean. Take the cake out of the oven and let it cool before spreading chocolate ganache.
- To make ganache put butter and chopped dark chocolate in a pan on low heat and mix until melted and combined. Cool slightly, spread onto your cake and enjoy!
Nutrition Facts : Calories 476 kcal, Carbohydrate 51 g, Protein 6 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 143 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
CHOCOLATE-ZUCCHINI CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
- Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
- Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
- Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
- Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.
CHOCOLATE COURGETTE CAKE
Grated courgette gives this cake a lovely moist texture - a great way to use up a glut from your garden
Provided by Celia Brooks Brown
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. 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.
- To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it's covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.
Nutrition Facts : Calories 716 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 55 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.43 milligram of sodium
COURGETTE CHOCOLATE CAKE
Another favourite of mine from Alison & Simons Holst's "Meals without Meat". A moist delicious take on the traditional chocolate cake.
Provided by Kiwi Kathy
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare 25cm square cake tin by lining with strips of baking paper.
- Beat the butter and sugars until light and creamy.
- Add the eggs one at a time, with a spoonful of the flour to prevent the mixture curdling.
- Add the vanilla and yoghurt and mix well.
- Sift dry ingredients together. Stir into mixture with the grated courgette.
- Turn into prepared cake tin. Sprinkle surface with chocolate pieces if desired.
- Bake at 170 degrees centigrade for 45 minutes or until the centre feels firm and the skewer comes out clean.
COURGETTE LOAF CAKE
Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
- In another bowl, combine the remaining ingredients with a pinch of salt.
- Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
Nutrition Facts : Calories 457 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE ZUCCHINI LOAF CAKE
This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that's fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.
Provided by Jesse Szewczyk
Categories quick breads, dessert
Time 3h30m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
- In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
- Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
- Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
- Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
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