Raspberry, Chocolate & Courgette Cake
- 120g Butter
- 125ml Olive oil
- 100g Demerara sugar
- 200g Golden granulated sugar
- 3 Eggs
- 130ml Milk
- 350g Plain flour
- 2tsp Baking powder
- 4tbsp Bournville cocoa powder
- 400g Courgette, peeled and grated
- 1tsp Vanilla essence
For the icing and filling
- 200g Icing sugar
- 100g Bournville cocoa powder
- 3tbsp Creme fraiche
- Raspberries to decorate
Pre heat your oven to 190°C.
Mix together the butter, oil and sugar, then add the eggs one at a time and beat the whole mixture together.
Mix in the milk and sift in the flour, baking powder and cocoa powder and mix together.
Finally, mix in the courgette and vanilla essence and bake for 35-45 minutes.
While it’s all cooking, mix together the chocolate icing. You can use more or less creme fraiche depending on how runny or thick you prefer it. Slap it on when the cake has cooled properly and decorate with raspberries before the icing sets.
This cake is best eaten on the day or the day after it’s baked; for some reason the courgettes make it go a bit stodgy as it ages.