When I returned from holiday (vacation) I was greeted in the garden by a 450 gram courgette (zucchini), a small marrow. I wasn't sure what I was going to do with it until a came across a recipe for Chocolate Courgette Cake (pictured).
This is an extremely tasty recipe that's moist and delicious.
I made three slight alterations to the recipe: (1) I baked two round cakes rather than using a large brownie type pan, (2) I put raspberry jam in between the two layers, and, (3) I made Betty Crocker butter cream chocolate frosting for the top and middle of the cake. Absolutely gorgeous! For a link to the recipe click here.
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| This year I grew a prolific, unusual Italian heirloom variety of Courgette called Coucourzelle. It has lovely stripes and the seed pack describes it as producing "heavy crops of slim, straight fruits with excellent flavour and an excellent source of vitamin C." This is the variety I used in the cake. Gold star! |
Copyright: All words and photos are property of Kelli's Northern Ireland Garden.
Look lovely. Can I add a link to my courgette recipes page and steal a photo? It's here
ReplyDeleteHi Sue. Yes, feel free to add photo / link to recipe, etc. Its a delicious cake. I made up Betty Crocker icing (butter, icing sugar, vanilla extract, milk, melted chocolate) for the icing. I put raspberry jam in between the two cake layers with some icing as well. Decadent!
DeleteDone - thanks
Deletei must save this recipe because soon we will have boundless zucchini. Cake looks wonderful.
ReplyDeleteIt looks delicious. I'm sure there's be a marrow or two waiting for me on my return from my holiday.
ReplyDeleteAh yes, a woman after my own heart. I often make chocolate zucchini bread when I have enough. And it just so happens that I picked several today. Yummy!
ReplyDelete