Another event another cake to bake!
This weekend was the FUSS craft market and considering I've been a bit slack with FUSS recently due to work commitments and also stretching myself thin - doing stuff for the WI, and DIY stuff in my flat, I decided I should make up by baking a load for the market...
Fortunately I have started baking on random nights I have free and freezing them straight away. Which has turned out to be a godsend for such situations! So I pulled out an Apple & Banana Bundt out of the freezer yesterday and last night baked a batch of my mum's famous flapjacks and also a chocolate courgette cake. Again something my mum used to make when I was a kid. Ironically we never really had carrot cake but instead had chic courgette cake, which I found out today was pretty unheard off!
I love recipes that have a story, a bit of history to them.. I ended up combining my mum's recipe with an american bundt recipe, thus the 'cup' measurements.
NOTE: This cake was devoured off the FUSS stand rather quickly!
1/2 cup Stork Margarine
1/4 cup vegetable oil
1 3/4 cup caster sugar
3 medium eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
3/4 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 cups grated unpeeled Courgettes (about 2 smallish, or 1 large)
3/4 cup Plain chocolate chips
1 3/4 cup caster sugar
3 medium eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
3/4 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 cups grated unpeeled Courgettes (about 2 smallish, or 1 large)
3/4 cup Plain chocolate chips
Preheat oven to 180°C and oil a Bundt pan & lightly dust with flour.
In a large bowl, beat the butter, oil and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the eggs and vanilla.
In a smaller bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add a third to the butter mixture and beat just until blended; add half the sour cream and do the same. Repeat with another third of the flour mixture, the rest of the sour cream, and the rest of the flour. Stir in the zucchini and the nuts and/or chocolate chips, if you’re using them, and pour the thick batter into the pan, smoothing the top.
Bake for an hour & 10mins, until the top is cracked and springy to the touch.
Invert onto a rack and allow too cool or pop on a cake stand & serve with creme fraiche while still warm!
Or you can make a Sour Cream Chocolate Ganache (as seen on the bundt below!)
Still working in cups....
1 Cup of chocolate (dark or milk or both, whatever you have to hand)
3/4 Cup of Sour Cream
1 tsp Vanilla Essence
Break up the chocolate into pieces into a heat-proof bowl.
Bring a pan of water to boil, pop a heat-proof boil over the top and turn off the heat.
Leave for a while (good point to look at the horrific mess you've created in the kitchen and potentially clean it up). Enough faffing...
Mix the vanilla essence into the sour cream and then pour into the melted chocolate. Beat until you get a smooth consistency and then pour over the cake and dust with cocoa powder.
Or you can make a Sour Cream Chocolate Ganache (as seen on the bundt below!)
Still working in cups....
1 Cup of chocolate (dark or milk or both, whatever you have to hand)
3/4 Cup of Sour Cream
1 tsp Vanilla Essence
Break up the chocolate into pieces into a heat-proof bowl.
Bring a pan of water to boil, pop a heat-proof boil over the top and turn off the heat.
Leave for a while (good point to look at the horrific mess you've created in the kitchen and potentially clean it up). Enough faffing...
Mix the vanilla essence into the sour cream and then pour into the melted chocolate. Beat until you get a smooth consistency and then pour over the cake and dust with cocoa powder.
Serves 8-16.
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