Chocolatecorvette Recipes
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
MARY'S CHOCOLATE CAKE
Chocolate cake meets Victoria sponge in Mary's easiest ever chocolate cake recipe filled with cream and jam.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
- Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
- Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
- Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
- Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.
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Reviews 2Published 2019-09-02Estimated Reading Time 7 mins
- Courgette Soup with Basil. This velvety courgette soup is a tasty way to use up courgettes. It’s quick, easy and delicious and you only need 5 ingredients and 15 minutes for this creamy vegan soup.
- Courgette Cake with Lemon Drizzle. Try this super popular Lemon Courgette Cake with Lemon Drizzle! It is a moist one-bowl zucchini cake / courgette cake that is a really delicious way to use up seasonal gluts.
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- Chocolate, Courgette (Zucchini) and Pecan Brownies - Vegan. These chocolate courgette brownies are moist, soft, fudgy and sooooo tasty. Pecans add a lovely crunchy texture, and the grated courgette makes them moist and delicious.
- Zucchini (Courgette) and Dark Chocolate Chunk Pancakes with Maple Yogurt. Shredded courgettes and dark chocolate chunks are added to these pancakes for an extra special treat.
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- Miso Roasted Mushrooms with Courgetti. Miso roasted mushrooms bring a lovely earthy, umami taste to this dish and pair beautifully with the dense bite of the spiralised courgette/zucchini noodles.
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