When it comes to baking, I’ve always been a fan of trying out recipes that throw you off a little. You know the ones that make you think, "Wait, courgette in a cake? Really?" Yes, really. Courgettes, or zucchinis as they’re known in some parts of the world, are those quiet, unassuming vegetables that often get lost at the back of the fridge. But when they find their way into a cake, they do something magical. They bring moisture, a slight earthiness, and an unexpected twist to the flavor. One cake that truly won me over is Nigella Lawson’s Courgette Chocolate Cake. It was one of those recipes I stumbled upon when I was looking for something different for a dinner party, and I’m so glad I gave it a go.
What I love about this cake is how indulgent and rich it feels, but also how it’s kind of sneaky in the healthiest way. It’s a cake that feels decadent but doesn’t leave you with a sugar high or a sense of guilt afterward. It’s one of those cakes that has people asking for the recipe and genuinely wondering how on earth you made something so delicious with courgettes. It’s a great example of Nigella’s genius, balancing unexpected ingredients in a way that feels natural and comforting.
Nigella Lawson’s Courgette Chocolate Cake Recipe
Nigella’s approach to baking always feels a little like magic-like she has a way of combining ingredients that shouldn’t necessarily go together into something that works so beautifully. This Courgette Chocolate Cake is one of those creations. It’s moist, rich, and full of flavor, with the courgette essentially melting into the batter, leaving behind only a soft texture and deep chocolatey taste.
The recipe is simple, but it’s the perfect balance of moistness and sweetness. I remember the first time I made it, I was skeptical about the courgette. Could it really make a difference? But as soon as I tasted the first bite, I was hooked. The courgette doesn’t scream vegetable at all. Instead, it adds to the cake’s lovely texture while blending perfectly with the cocoa and chocolate. Plus, it makes the cake stay moist for days. If you’re into cakes that improve with age, this one is for you.
Ingredient List
Now, let’s talk ingredients. The list may seem pretty standard for a chocolate cake, but when you see the courgettes on there, you might raise an eyebrow. But trust me, they belong. Here’s what you’ll need:
- Courgettes (zucchini): Around two medium courgettes, grated. They’re the secret to the cake’s softness and moisture.
- Flour: Plain flour is your base.
- Cocoa powder: Make sure it’s good quality cocoa powder-this is the heart of the chocolate flavor.
- Baking powder: This helps the cake rise and become fluffy.
- Baking soda: For a little extra lift.
- Salt: A pinch to balance the sweetness and enhance the flavors.
- Caster sugar: For sweetness, though it’s not overly sugary-it’s balanced by the cocoa.
- Light brown sugar: Adds a little depth and caramel flavor.
- Eggs: The structure of the cake comes from the eggs, and they help everything come together.
- Vegetable oil: You can also use sunflower oil or a neutral-flavored oil. The oil adds richness without a heavy butter flavor.
- Vanilla extract: A splash of vanilla for that warm, fragrant note.
- Dark chocolate: This is the pièce de résistance. Chopped up and folded in, it melts into pockets of gooey goodness.
How To Make Nigella Lawson’s Courgette Chocolate Cake?
Alright, let’s get into the good part: how to make it. There’s something so satisfying about making this cake. It’s one of those recipes where you can throw everything together and end up with a result that feels almost too good to be true.
- Preheat and Prepare: Start by preheating your oven to around 180°C (350°F) and greasing a cake tin. I usually line the bottom with baking paper to make sure the cake comes out easily, especially since this one can be a bit delicate.
- Grate the Courgettes: This is where the fun begins. Grate the courgettes with the skin on (no need to peel them), and then gently squeeze out any excess water. You want to remove some moisture, but not too much, as it helps keep the cake moist.
- Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This step helps avoid clumps of cocoa and ensures a uniform batter. Set it aside.
- Combine Wet Ingredients: In another bowl, whisk together the sugars, eggs, oil, and vanilla. It should be smooth and slightly creamy.
- Grate the Chocolate: Here’s where the dark chocolate comes in. Grate it finely or chop it into small pieces. I like to use a mix of fine and chunky pieces for that melt-in-the-mouth experience combined with little pockets of gooey chocolate.
- Fold Everything Together: Gently fold the dry ingredients into the wet mixture, then stir in the grated courgette and chopped chocolate. The batter should feel quite thick, but it will loosen slightly as the courgettes release a little more moisture.
- Bake: Pour the batter into your prepared tin and smooth the top. Bake for about 45-50 minutes, or until a skewer comes out clean (except for the occasional bit of melted chocolate). Don’t worry if it sinks a little in the middle; it’s part of the charm of this cake.
- Cool and Serve: Once baked, let the cake cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely. I know it’s tempting to slice into it right away, but letting it cool fully helps the cake set and develop that lovely dense, rich texture.
Things I Learned
The first time I made this cake, I remember thinking I’d maybe gone a little too far with the courgettes. The batter was thicker than I expected, and it seemed like it might be too heavy. But when the cake came out of the oven, it was nothing short of perfection-rich, fudgy, and incredibly moist. If there’s one thing I’ve learned from making this cake, it’s that courgettes are an unsung hero in baking. They provide so much more than just moisture; they add a subtle earthiness that balances out the chocolate in the most satisfying way.
I also learned that patience is key. The cake is even better the next day. The flavors meld together as it sits, and the texture gets even more moist and decadent. So, if you’re not in a rush to eat it, let it rest overnight-it’s worth the wait.
Finally, don’t skimp on the chocolate. The chunks of dark chocolate inside the cake are what elevate it from ’just another chocolate cake’ to something extraordinary.