'Secret Ingredient' Chocolate Cake

This is a very, very surprising cake, in the best possible way!  A rather unpromising-looking batter goes into the oven and a dark, moist, utterly delicious chocolate cake comes out. 

It is very easy to make, so great for baking with children.  And I promise you don't taste the courgette, it just helps to create the wonderful moist texture of the cake.

 

Ingredients

175g Plain Flour

50g Cocoa

200g Caster Sugar, plus extra for sprinking

2 teaspoons Bicarbonate of Soda

pinch of salt

200g (ish) Courgette, topped and tailed

100ml Sunflower or Vegetable Oil

100ml Natural Yoghurt

1 Large Egg

1 teaspoon Vanilla

 

• Preheat the oven to 175C and fully line a loaf tin with greaseproof/baking paper.
• Sieve the dry ingredients into a large bowl.
• In a measuring jug measure the oil and the yoghurt then add the egg and vanilla extract and mix.
• Grate the courgette, as finely as you can, into a bowl.  Pour in the yoghurt mixture and stir to combine (warning - it does not look appetising at this point!).
• Tip the courgette mixture into the dry ingredients and fold through with a large spoon or spatula until thoroughly mixed together.
• Spoon or pour the batter into the prepared tin then sprinkle the top with 4-5 teaspoons of caster sugar.
• Bake in the preheated oven for 45-50 minutes until risen and craggy, check that it is cooked in the middle by inserting a skewer, it should come out clean.
• Leave for 10-15 minutes to cool in the tin then transfer to a cooling rack or plate to cool completely.