Mary Berry Chocolate Courgette Cake
This cake is a decadent chocolate dessert made with grated courgettes, which help keep the cake tender and moist without affecting the taste. The rich chocolate flavor is complemented by the natural moisture from the courgettes, creating a dessert that is both indulgent and surprisingly light.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Cuisine: British
Ingredients
- Courgettes (Zucchini): Grated to provide the cake with moisture.
- Self-raising flour: Helps the cake rise properly.
- Cocoa powder: Adds the deep chocolate flavor.
- Caster sugar: Sweetens the cake while keeping the chocolate flavor prominent.
- Eggs: Binds the ingredients and provides structure to the cake.
- Vegetable oil: Adds to the moistness and softness of the cake.
- Vanilla extract: Enhances the overall flavor.
- Baking powder: Assists in giving the cake a light and fluffy texture.
- Dark chocolate chips (optional): Add an extra layer of chocolatey goodness.
Instructions
- Prepare the Courgettes: Grate the courgettes and squeeze out any excess moisture using a clean kitchen towel.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, and baking powder.
- Beat the Eggs and Sugar: In a separate bowl, beat the eggs, sugar, and vanilla extract until well combined.
- Add the Wet Ingredients: Slowly add the oil and grated courgettes to the egg mixture, stirring until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture until the batter is smooth and chocolatey. If you’re using chocolate chips, gently fold them in at this stage.
- Bake the Cake: Pour the batter into your prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.