A couple of weeks later I served up a sumptuous chocolate and ginger cake which met with great approval and requests for seconds. I kept quiet until they'd finished, then crowed "You've just eaten courgette cake!" (in a childish playground kind of voice). But there were no retching noises, no shrieks of horror, for they had actually enjoyed it.
A divine combination of moist, light chocolatey-gingery sponge topped with gooey chocolate studded with pieces of sweet ginger - and ludicrously easy to make.
|Chocolate, courgette and ginger cake|
Chocolate, Courgette and Ginger cake
90ml mild and light olive oil
200g caster sugar
2 small eggs
1 teaspoon vanilla extract
150g grated courgette (peel the skin off and discard any seeds)
175g self raising flour
25g cocoa powder
1½ teaspoons ground ginger
¼ teaspoon salt
100g dark chocolate, chopped
A tablespoon of chopped stem ginger in syrup
Heat the oven to 180/gas 4. Put the olive oil, sugar, eggs, vanilla extract and courgette in a bowl and mix well. Add the flour, cocoa, ginger and salt and mix again. Transfer to a lined 20cm cake tin (or an 18cm square in my case) and bake for 30-35 minutes. Turn out to cool after 10 minutes.
To make the icing: Bring the cream to the boil in a pan. Take it off the heat and stir in the chocolate. When it's melted, add a heaped tablespoon of ginger (not too much syrup), mix again and spoon it over the cake while still warm.
This cake has been entered in the We Should Cocoa recipe challenge hosted by JibberJabberUK (lip-smacking family food) and (the heavenly) Chocolate Log Blog!