Rum and Chocolate Courgette Cake

    Rum and Chocolate Courgette Cake


    25 people made this

    About this recipe: An easy drizzle cake, which is quick to throw together. It's moist, chocolately and packed full of walnuts, chocolate chips and rum flavour.

    Makes: 1 26cm tube cake

    • 175g butter, softened
    • 400g caster sugar
    • 3 eggs
    • 225g grated courgette
    • 75ml rum
    • 310g plain flour
    • 115g chopped walnuts
    • 170g plain chocolate chips
    • 45g unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons salt
    • 3/4 teaspoon ground cinnamon
    • 4 tablespoons milk
    • 200g icing sugar
    • 3 tablespoons rum

    Prep:30min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm round tube tin.
    2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in courgette and 75ml rum.
    3. In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, bicarbonate of soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
    4. Pour batter into prepared tin. Bake at 180 C / Gas 4 for 50 to 55 minutes or until skewer inserted into centre of cake comes out clean. Let cake cool in tin for 15 minutes, then invert onto wire rack and cool completely.
    5. Meanwhile, make the rum glaze. In a medium bowl, combine icing sugar with 3 tablespoons rum. Mix until smooth. Drizzle over the cold cake.

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