Courgettes are plentiful at the moment and combined with chocolate they result in a lovely light cake, especially as it is made with oil. The ganache topping makes it more special.
You will need a 20cm/8in deep round cake tin and a grater.
- 275g (10oz) courgettes
- 250ml (8 fl oz) sunflower oil
- 4 eggs
- 225g (8oz) light soft brown sugar
- 1 teasp vanilla extract
- 225g (8oz) self raising flour
- 25g (1oz) cocoa
- 1 teasp bicarbonate of soda
- 1 teasp baking powder
- 25g (1oz) walnuts – chopped
- Ganache Topping
- 110g (4oz) plain chocolate
- 5 fl oz (1/4 pint) double cream
- Extra tablespoon double cream
Line the cake tin with greaseproof paper and grease it. Heat the oven to gas 4/180C.
Wash the courgettes and coarsely grate them unpeeled onto a clean thin cloth then squeeze out as much liquid as possible.
In a large bowl with a hand whisk mix together the oil, eggs, sugar and vanilla. Whisk in the grated courgettes.
Sieve in the flour, cocoa, bicarb and baking powder. Mix well together. Add the walnuts.
Put into the tin and bake for 45-50 minutes or until firm in the centre.
Leave for 5 minutes to cool in the tin then transfer to a cooling rack.
When cold make the ganache.
Ganache; cut the chocolate into small pieces then melt it very gently with the cream in a small pan.
Leave to cool then whisk until it begins to hold its shape then spread it on the top of the cake. Swirl the extra double cream through it.