This gorgeous chocolate courgette cake tastes more indulgent than it is! Made with whole wheat flour, olive oil and sweetened with honey, it is a treat you can feel good about!
Author: Emma
Recipe type: Dessert
Serves: 8
Ingredients
Cake:
¾ cup olive oil (180ml)
1 cup good quality honey (250ml)
2 tsp vanilla extract
2 large eggs
¾ cup whole milk greek yoghurt (180ml)
2 cups wholewheat pastry flour (290g)
1½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ (90g) cup dutch process cocoa powder
½ cup (90g) good quality semi-sweet chocolate chips
3 cups courgettes, grated (about 2 medium courgettes)
Icing:
1 cup (180g) semi-sweet chocolate chips
2-3 tbsp hot water
2 tsp vanilla extract
handful of sliced almonds (optional)
Method
Preheat oven to 350F/180C
Grease a 9inch spring form cake tin
Combine olive oil, honey and vanilla in a large bowl (this job will be easier using a cake mixer if you have one!)
Once combined, stir in the eggs and greek yoghurt, set aside.
In a second large bowl, whisk together the flour, baking soda, baking powder, salt and cocoa powder making sure to break up any clumps with a fork or the back of a spoon
Add the wet ingredients to the dry, stir until just combined, fold in the courgettte and chocolate chips
Pour the batter into cake tin
Bake for 55-60 minutes, the center might still seem very slightly soft but thats ok! When the cake is ready, remove from the oven and allow to cool for ten minutes in the cake tin
Remove from the cake tin and allow to cook completely on a cooling rack before icing
Make the icing: Melt the chocolate chips in the microwave in 20 second bursts stirring between each time until melted. Stir in the vanilla and hot water to make the desired consistency.
Spread the icing evenly on the cake and sprinkle with sliced almonds if desired
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/chocolate-courgette-honey-cake/