Spiced chocolate courgette cake

    (138)
    1 hour 5 min

    A gorgeous chocolate courgette cake, which can be frozen for up to 6 months - perfect for using that glut of courgettes at the end of summer. To make soured milk, mix 125ml milk with 2 teaspoons lemon juice and let stand 10 minutes.


    138 people made this

    Ingredients
    Serves: 18 

    • 110g butter
    • 120ml vegetable oil
    • 350g caster sugar
    • 2 eggs
    • 125ml soured milk
    • 1 teaspoon vanilla extract
    • 250g sifted plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 4 tablespoons unsweetened cocoa
    • 280g grated courgette
    • 4 tablespoons ground walnuts
    • 4 tablespoons plain chocolate chips

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Cream together butter, vegetable oil and sugar.
    2. Add eggs, soured milk and vanilla. Blend well.
    3. In a separate bowl, sift dry ingredients together.
    4. Blend dry ingredients into the butter mixture.
    5. Add grated courgette, and mix well.
    6. Spread in a greased floured 20x30cm tin. Sprinkle walnuts and chocolate chips on top.
    7. Bake in a preheated 170 C / Gas 3 oven for 45 minutes.

    Cake tins

    You can use two 23cm round tins instead, if desired. Simply lessen the baking time as needed.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (138)

    Reviews in English (112)

    by
    80

    I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic.  -  20 Aug 2005  (Review from Allrecipes US | Canada)

    by
    76

    Great recipe!! Skipped out on the nuts, used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans. Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!!  -  01 Jan 2005  (Review from Allrecipes US | Canada)

    by
    54

    great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right.  -  05 Sep 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate