Mary Berry’s Chocolate Courgette Cake is made with self-raising flour, cocoa powder, mixed spice, extra-virgin olive oil, golden caster sugar, eggs, vanilla extract, grated courgettes, toasted hazelnuts, dark chocolate, and double cream. This delicious Chocolate Courgette Cake recipe creates a moist and flavorful dessert that takes about 1 hour to prepare and can serve up to 12 people.
Mary Berry Chocolate Courgette Cake Ingredients
- 350g (2 ¾ cups) self-raising flour
- 50g (½ cup) cocoa powder
- 1 tsp mixed spice
- 175ml (⅓ cup + 1 tbsp) extra-virgin olive oil
- 375g (1 ¾ cups) golden caster sugar
- 3 large eggs
- 2 tsp vanilla extract
- 500ml (2 cups) grated courgettes (about 2 medium; if using one large courgette, peel and remove seeds)
- 140g (1 cup) toasted hazelnuts, roughly chopped
- 200g (7 oz) dark chocolate, chopped
- 100ml (⅓ cup + 1 tbsp) double cream
How To Make Mary Berry Chocolate Courgette Cake
- Preheat Oven: Preheat your oven to 180°C (160°C fan) / Gas 4.
- Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, mixed spice, and 1 tsp salt.
- Combine Wet Ingredients: In another bowl, whisk together the olive oil, sugar, eggs, vanilla extract, and grated courgette.
- Combine Mixtures: Add the wet mixture to the dry ingredients and mix until just combined. Fold in the toasted hazelnuts.
- Prepare Tin: Line a 24cm (9.5-inch) cake tin with greaseproof paper.
- Bake Cake: Pour the mixture into the tin and bake for 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Make Icing: Heat the cream until boiling, then pour over the chopped chocolate in a bowl. Stir until smooth and melted. Let the icing cool slightly until it thickens, then spread it over the cooled cake, allowing it to drip down the sides.
Recipe Tips
- Wring Out Excess Liquid: If your grated courgettes seem watery, wrap them in a clean cloth and squeeze out the excess liquid before adding them to the mixture. This helps prevent the cake from becoming too soggy.
- Check Doneness with a Skewer: The baking time may vary depending on your courgettes’ water content. Use a skewer to check if the cake is done; if it comes out clean, the cake is ready. If not, bake for an additional 10 minutes.
- Cool in the Tin: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack. This helps prevent the cake from breaking apart.
- Chop Chocolate Finely: For a smooth icing, chop the dark chocolate into small pieces. This ensures it melts evenly and mixes well with the cream.
- Spread Icing When Cool: Let the icing cool slightly until it thickens before spreading it on the cake. This prevents it from running off too quickly and allows for better coverage.
What To Serve With Chocolate Courgette Cake?
This delicious Chocolate Courgette Cake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a light dusting of powdered sugar. It also can be served alongside a cup of coffee, a glass of milk, herbal tea, or a rich hot chocolate for a tasty dessert.
How To Store Leftovers Chocolate Courgette Cake?
- Refrigerate: Let the leftover Chocolate Courgette Cake cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, transfer the cake to the refrigerator for several hours or overnight before serving.
How To Reheat Leftovers Chocolate Courgette Cake?
- In The Oven: Preheat the oven to 160°C (320°F). Place the cake on a baking sheet and cover it loosely with foil. Heat for 10-15 minutes, or until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds, or until warmed.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the cake in the air fryer basket and heat for 5-7 minutes, checking frequently to avoid over-browning.
Mary Berry Chocolate Courgette Cake Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 150mg
- Potassium: 300mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Jam And Coconut Sponge
- Mary Berry Biscotti Recipe
- Mary Berry Buttermilk Scones
- Mary Berry Eve’s Pudding Recipe
Mary Berry Chocolate Courgette Cake
Description
Mary Berry’s Chocolate Courgette Cake is made with self-raising flour, cocoa powder, mixed spice, extra-virgin olive oil, golden caster sugar, eggs, vanilla extract, grated courgettes, toasted hazelnuts, dark chocolate, and double cream. This delicious Chocolate Courgette Cake recipe creates a moist and flavorful dessert that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 180°C (160°C fan) / Gas 4.
- Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, mixed spice, and 1 tsp salt.
- Combine Wet Ingredients: In another bowl, whisk together the olive oil, sugar, eggs, vanilla extract, and grated courgette.
- Combine Mixtures: Add the wet mixture to the dry ingredients and mix until just combined. Fold in the toasted hazelnuts.
- Prepare Tin: Line a 24cm (9.5-inch) cake tin with greaseproof paper.
- Bake Cake: Pour the mixture into the tin and bake for 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Make Icing: Heat the cream until boiling, then pour over the chopped chocolate in a bowl. Stir until smooth and melted. Let the icing cool slightly until it thickens, then spread it over the cooled cake, allowing it to drip down the sides.
Notes
- Wring Out Excess Liquid: If your grated courgettes seem watery, wrap them in a clean cloth and squeeze out the excess liquid before adding them to the mixture. This helps prevent the cake from becoming too soggy.
- Check Doneness with a Skewer: The baking time may vary depending on your courgettes’ water content. Use a skewer to check if the cake is done; if it comes out clean, the cake is ready. If not, bake for an additional 10 minutes.
- Cool in the Tin: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack. This helps prevent the cake from breaking apart.
- Chop Chocolate Finely: For a smooth icing, chop the dark chocolate into small pieces. This ensures it melts evenly and mixes well with the cream.
- Spread Icing When Cool: Let the icing cool slightly until it thickens before spreading it on the cake. This prevents it from running off too quickly and allows for better coverage.
Mary Berry Chocolate Courgette Cake