Thanks to my future father-in-law, I found myself with a mini-glut of courgettes. My fiancé isn’t overly keen on them, so after dishing up ratatouille and roasted courgettes, I figured I needed a different approach.
I’d heard of chocolate courgette cake, but never tried it myself. I put the idea to the other half, who looked less than impressed, it must be said, but nevertheless, I pressed ahead, determined not to let these lovely veggies go to waste.
After trawling the web, I found this recipe, which I followed, apart from I used 1tsp of ground mixed spice, as I couldn’t seem to find ground cloves anywhere. I used the two 23cm round tin method and they needed the best part of an hour to cook, so keep checking with a skewer after 40minutes of baking.
When it came to what to fill the two sponges with, I was at a loss for a while, but after rummaging through the fridge and cupboards and realising the shops had closed as it was after 4pm on a Sunday, I decided to just make something up.
Armed with half a block of butter, half a pack of cream cheese, the leftovers from the tub of soured cream and some icing sugar and cocoa powder, I set to making a form of sorts of butter icing. I blended the butter, cheese and soured cream together before adding a couple of dessert spoons each of the icing sugar and cocoa powder, before beating together again. After tasting, I thought it still tasted of cream cheese, so added more of the two dry ingredients. After another mix, I really liked it, so put half the mixture on the first sponge, sprinkled with some chocolate chips (which I confess, along with the walnuts I’d forgotten from the original recipe!) and topped with the second sponge, before spreading the rest of the icing on top.
I found this a lovely, moist sponge and very tasty – even my courgette-hating fiancé enjoyed it. Now that has to be a recommendation surely!!!