Chocolate Courgette Cake | Greedy Gourmet

Question 1

Do I use plain flour or self raising flour?

Accepted Answer

As we use baking powder with this recipe, there's no need for self raising flour. So, plain flour it is!

Question 2

Why use vegetable oil?

Accepted Answer

Using vegetable oil in baking is a great way to make sure the cake comes out moist. This is because oil remains liquid at room temperature, whereas butter solidifies.

Still, it's hard to beat the taste of butter! So, for this recipe, I like to get the best of both worlds and use vegetable oil and butter.

Question 3

How do you grate courgette?

Accepted Answer

Grating courgette is simple. You just need a box grater, then you can grate it by hand. You don't even need to peel courgettes beforehand – just grate away!

If you prefer, you can use a food processor with a grater attachment to grate your courgettes.

Question 4

How do you store chocolate courgette cake?

Accepted Answer

This chocolate courgette cake needs to be stored in an airtight container. Keep it in a cool dry place.

Question 5

How long does it last?

Accepted Answer

This cake will keep fresh for up to three days.

Question 6

Can you freeze it?

Accepted Answer

If you want to keep it longer than three days, you'll need to freeze it. Freezing this chocolate cake is certainly possible – although, keep it mind, you will lose some of the taste and texture.

To freeze this cake, cut it into slices and place squares of baking paper between the slices. Then store in an airtight freezable container and freeze for up to three months.

Question 7

Can I make it in advance?

Accepted Answer

Absolutely! You can make this cake up to three days in advance. If you do want to make it ahead of time, I recommend leaving the icing stage until you're almost ready to serve it.

Description

Ingredients

Wet Ingredients

Dry Ingredients

Vanilla Icing

Instructions

Notes

Nutrition