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Chocolate veggie cakes ???
Okay,
this one is different! Do you occasionally get too
many veggies from your veggie patch? Well, this is a
good way to lose some of those excess zuccinis,
courgettes, marrows or beetroots, and make a weird,
but delicious cake at the same time!
Chocolate zucchini Cake
This one comes from allrecipes,
thanks very much, however I'll copy it down here in
case it disappears off their website.
it taqkes a bit over an hour from go to whoah, with
only 15 -20 minutes putting it all together.
Ingredients
2 cups plain flour
2 coups sugar
3/4 cup unsweetened good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 coups vegetable oil
3 cups grated marrow, zucchini, courgette (whatever
you choose to call it!)
3/4 cup chopped walnuts ( not too fine, mind)
Method
Preheat the oven to 175 Degrees Celsius.
Grease and flour a 9" x 13" baking cake. (About 25cm
by 33 cm).
In a medium bowl, stir together the flour, sugar,
cocoa, baking soda, baking powder, salt and cinnamon.
Add the eggs and oil, mix well.
Fold in the nuts and zucchini until they are evenly
distributed.
Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until
a knife inserted into the center comes out clean.
Bake for 50 to 60 minutes in the preheated oven, until
a knife inserted into the center comes out clean.
Cool the cake completely if you want to ice or frost
the cake. Alternatively, we tend to pour cream or ice
cream and maybe a bit of soft fruit on top, and eat it
with a spoon. YUM!
Stephanie's red velvet cake.
I
wish I knew who Stephanie is, so I could say thank you
for this delicious recipe. it takes a bit longer to
prepare than the first recipe.
This
is the cake, but it has been shaped to look like a
brain!!
It was
quite moist and delicious, but it freaked out many of
the Birthday party guests... it was moistened
with raspberry jam, and decorated with fondant icing
rolled into little sausages that covered the shaped
cake that had originally been cooked in two bowls.
Ingredients
200g beetroot, washed,
trimmed
Butter, to grease
Flour, to dust
175g plain flour
2 tbs good-quality cocoa powder
1 tsp baking powder
Pinch of salt
2 eggs
150g brown sugar
120ml peanut or grapeseed oil
80g dark chocolate (70% cocoa), roughly chopped into
1cm pieces
60ml (1/4cup) milk
Cream cheese frosting, to serve (see recipe, below)
Candied beetroot, optional (see tip, below)
Method
l
Place the beetroot in a saucepan and cover it
with cold water.
Boil for 30-60 minutes or until it is tender (cooking
time will vary
depending on the size of the beetroot). Beetroot is
cooked when
a skewer goes in very easily. Drain the beetroot and
set aside until it is cool enough
to handle. Use your fingers to remove the skin,
slicing off any rough
patches. Process the beetroot in a food processor
until it is smooth.
2
Preheat the oven to 180°C, or 160°C if it is
fan-forced. Line the base of a
23cm (base measurement) round cake tin with baking
paper.
Grease the side of the tin with butter and dust it
with flour.
3
Place the flour, cocoa, baking powder and salt in a
bowl. Stir the mixture.
4
Use electric beaters to beat the eggs and sugar in a
large
bowl until they are pale and creamy. Add the oil and
mix well. Add the
chopped chocolate and beetroot puree. Mix it until it
is just combined .
5
Fold the flour mixture alternately with the milk into
the beetroot
mixture, a third at a time.
6
Pour the mixture into the prepared tin and bake on the
centre shelf
of oven for 45-60 minutes or until a skewer inserted
in the centre
comes out clean. Set aside to cool in the tin for 5
minutes, then turn the cake
onto a wire rack to cool completely. Once cooled, top
with the
cream cheese frosting and whatever else you get
inspired with.
If you are looking for a cream cheese icing,
try this for either cake
Ingredients
125g Cream cheese @ room temperature
30g butter @ room temperature
125g icing sugar, or put ordinary sugar through a
spice grinder
1 teaspoon vanilla essence
Method
Combine
beat, until light and fluffy.
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