Courgette Chocolate Cake Food

CHOCOLATE COURGETTE CAKE

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.

CHOCOLATE-ZUCCHINI CAKE

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.

COURGETTE CHOCOLATE CAKE

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.

ZUCCHINI CHOCOLATE CAKE

Steps:

• Sift together flour, cocca, baking soda, and salt and set aside.
• Cream together butter, oil, and sugar in a large mixing bowl until light, and fluffy using eletric mixer at medium speed.
• Beat eggs one at a time, beating well, after each egg.
• Blend in vanilla extract, and honey.
• Add zucchini, and stir.
• In a large bowl, gradually add the flour-cocca mix ingredients in step1 to the creamed ingredients in step 2, while gradually adding the buttermilk.
• Stir to mix.
• Pour this batter into a 13x9x2 baking dish.
• Sprinkle with chocolate chips, and walnuts.
• Bake in a preheated oven for 55 minutes at 325 degrees, or until cake test done with a toothpick.
• Cool in pan.
• Cut into16 squares, serve , and enjoy.