I first tasted chocolate and courgette cake in a local cafe on the beach at Llanfairfechan – and was instantly blown away, With the help of various recipes, I’ve been trying to recreate it since. This is the one that made the best, darkest and richest version. I haven’t come across a chocolate and courgette cake recipe from the First World War, but I’m sure there were similar cakes being made, so I’m still classing this as research!
I used natural dried apricots from my local food coop. They are darker and more intense than the orange ones.
So if you want an alternative cake to serve your Christmas guests – and one with a healthy dose of your five a day – look no further than the luscious chocolate and courgette cake. Enjoy 🙂
8oz 227g Butter/margarine
8oz 227g Sugar
2oz 57g Cocoa (the darkest and the best)
6 oz 170g SR Flour
8oz 227g unpeeled, grated courgette
1 teaspoon mixed spice
1 teaspoon vanilla essence
40z 125 chopped dried apricots
3oz 85 g chopped almonds
Cream butter and sugar. Beat in eggs. Add grated courgette, vanilla, apricots and nuts. Folds in flour and cocoa and spice. Place in greased cake tin (7inches/18cm) and bake for 1 hour at 180 (160 for fan assisted). Gas Mark 4. Turn out onto a plate to cool.
When cool cover with chocolate butter icing. Very dark, rich and intense!