Chocolate courgette cake
Ingredients for a round cake tin - 20 cm diameter:
- 250 g wheat flour
- 1 teaspoon of baking powder
- 1 and 1/2 teaspoons of baking soda
- 4 tablespoons of cocoa
- 3 eggs
- 1 cup of sugar
- 1 cup of vegetable oil
- 1 medium-sized courgette (350-400 g)
Chocolate topping:
- 100 g dark chocolate
- 50 g milk chocolate
- 50 ml of milk
- 2 tablespoons of butter
In a bowl, mix the dry ingredients: flour, baking powder, baking soda and cocoa. Grate the courgettes into a bowl on a fine grater. Leave for 10 minutes, then squeeze and drain off the liquid.
Place sugar, eggs and oil in a bowl and mix well. Add the grated courgette and mix again. In the end, add the dry ingredients and mix until all the ingredients are combined.
Grease a 20 cm diameter round baking tin with butter and sprinkle with breadcrumbs. Pour the batter into the tin and smooth out. Place in an oven preheated to 180 degrees Celsius and bake for 45-50 minutes until a stick poked into the cake is dry. Set aside to cool down.
In a saucepan, melt the butter together with the milk. Remove from the heat and add both chocolate bars broken up. Mix until smooth and pour over the cake.