Chocolate Courgette Cake

Not just a gimmick, the courgette adds great moisture and texture to this scrumptious cake.

Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) round cake tin with baking parchment. Into a large bowl, sift 275g (10oz) self-raising flour, 60g (2½oz) cocoa powder

and ½tsp bicarbonate of soda; set aside. In a large bowl using a handheld electric whisk, beat 200g (7oz) softened unsalted butter and 175g (6oz) caster sugar until light and fluffy. Beat in 1tsp vanilla extract. Gradually beat in 3 medium eggs – if the mixture looks as if it may curdle, mix in a couple of tablespoons of the flour mixture. Beat in the remaining flour mixture and a total of 125ml (4fl oz) full-fat natural yogurt in a few stages until combined. Fold in 200g (7oz) coarsely grated courgettes and 75g (3oz) milk chocolate chunks or chips. Scrape mixture into

prepared tin, level and bake for 1hr or until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack and cool completely. To make the icing, beat 175g (6oz) softened unsalted butter in a large bowl with a handheld electric whisk until smooth. Sift over 25g (1oz) cocoa powder and 275g (10oz) icing sugar.

Add 2tbsp room temperature milk. Beat, going slowly at first, until icing is combined and spreadable (add a little more milk, if needed). Slice cake in half horizontally. Sandwich back together with half the icing. Spread remaining icing over top of cake and dust with extra cocoa powder, if you like. Serves 10

PER SERVING 651cals, 8g protein, 37g fat (23g saturates), 70g carbs (50g total sugars), 3g fibre