Chocolate & Courgette Slices
I like to blend the courgettes into the cake batter, but if you like a little bite, you can roughly grate them with the largest holes on your box grater.
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
115g butter, soft
100ml light olive oil
350g golden caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
115g natural yogurt
1 tsp baking powder, sieved
½ tsp bread soda, sieved
300g plain flour
65g cocoa powder
400g courgette, finely grated
For the icing
100ml cream
15g butter
200g dark chocolate, broken into small even-sized pieces
Method
1. Line a 9 x 13-inch cake tin with parchment.
2. Preheat your oven to 170ºC/gas mark 3.
3. Combine the butter, oil and sugar in a large bowl and beat in the eggs.
4. Add the vanilla to the yogurt and set aside.
5. Sieve the flour with the cocoa powder, baking powder and bread soda.
6. Add a third of the yogurt to the butter mixture and combine.
7. Add a third of the flour mixture and combine that as well.
8. Continue with the next third of each, then the last third, until everything is combined.
9. Stir in the grated courgette.
10. Scoop the mixture into the prepared tin.
11. Bake for 40 minutes or until a skewer comes out clean.
12. Allow to cool in the tin.
13. To make the icing, heat the cream until just before it boils.
14. Stir in the butter and chocolate pieces until melted and combined
15. Allow to cool while the cake is cooling.
16. Once they are both fully cooled, ice the top of the cake.
17. Cut it into squares and serve.
