Chocolate Courgette Cake
Ok so once again these cakes are not going to win any prizes for their looks, lets face it presentation is not my strong point! but these courgette cakes have a very subtle flavour neither the cocoa or courgette blow your mind they just work together to form a really moist cake and for me baking is all about the taste!
Ingredients
1 medium courgette (about 200g), peeled
150g unsalted butter
150g light soft brown sugar
1 tsp vanilla extract
2 tbsp cocoa powder
2 free range eggs
250g self raising flour
1 tbsp baking powder
2 tbsp milk
150g light soft brown sugar
1 tsp vanilla extract
2 tbsp cocoa powder
2 free range eggs
250g self raising flour
1 tbsp baking powder
2 tbsp milk
For the Icing
150g icing sugar
1 tbsp cocoa powder
2 tbsp milk
1 tbsp cocoa powder
2 tbsp milk
Method
- Preheat the oven to 160°C then finely grate your courgette.
- In a separate bowl beat together the butter, sugar, vanilla and cocoa until light and fluffy.
- Gradually add the eggs with a little of the flour and beat well.
- Add the baking powder to the rest of the flour, then add to the butter mix along with the courgette and milk. Mix everything together.
- Divide between 18-20 paper cases and bake for 15-20 mins until cooked through.
- Mix the icing sugar, cocoa and milk to a smooth paste and spoon a little over each cooled cake.
Method
- Preheat the oven to 160°C then finely grate your courgette.
- In a separate bowl beat together the butter, sugar, vanilla and cocoa until light and fluffy.
- Gradually add the eggs with a little of the flour and beat well.
- Add the baking powder to the rest of the flour, then add to the butter mix along with the courgette and milk. Mix everything together.
- Divide between 18-20 paper cases and bake for 15-20 mins until cooked through.
- Mix the icing sugar, cocoa and milk to a smooth paste and spoon a little over each cooled cake.
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