Another chocolate cake using a seasonal vegetable - zucchini ! The zucchini makes this a real moist cake, just don't tell the kids and they'll ask for more.
¾ cup vegetable oil
2 Tablespoons margarine
1 teaspoons vanilla essence
3 eggs, lightly beaten
2 cups grated zucchini (squeeze juice out with hands)
¼ cup choc chip(optional) or ¼ cup walnuts (optional)
1½ cups Self Raising flour, sifted
½ teaspoon bicarb soda, sifted
¼ cup coca, sifted
Separate all dry ingredients and liquid ingredients. Mix both well with wooden spoon until just combined. If too dry add milk till smooth. Cook about 30 – 40 minutes or till cooked. When cool, ice with chocolate sauce (see below).
Naughty Chocolate Sauce (makes approx 1 cup)
Combine 100g good quality dark chocolate, 100ml thickened cream and 1 tablespoons brown sugar in a saucepan. Stir constantly over a very low heat until melted and smooth (do not overheat). Place sauce in fridge and stir every 10 minutes until thick for pouring over cake. Yummy, yum!!!!!!
Note: this sauce can also be served over ice-cream. You can also store in an airtight container in the fridge for up to 3 weeks. To reheat, microwave on medium-high, stirring every minute, until runny and thin.
75g dark chocolate buttons
75g milk chocolate buttons
¼ cup cream
Heat cream in microwave until hot and bubbly. Add all the chocolate ensuring the chocolate is well covered, let sit for 1 minute then stir to melt and incorporate chocolate with cream. Let stand at room temperature, or fridge to speed up.