Name: Decadent chocolate cake with a sour cream icing
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1 cup sunflower oil; 400 g dark brown sugar; 4 eggs; 250 g courgettes grated; 1/2 cup sour cream; 300 g self-raising flour; 60 g cocoa powder; 1 tsp Baking powder; pinch salt; 1 cup sour cream; 160 g dark chocolate melted; 200 g icing sugar sifted; 1 cup cream whisked; 100 g raspberries; mixed berries and pomegranate rubies, to garnish

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Ingredients (15)

1 cup	sunflower oil
400 g	dark brown sugar
4	eggs
250 g	courgettes — grated
1/2 cup	sour cream
300 g	self-raising flour
60 g	cocoa powder
1 tsp	Baking powder
pinch	salt

ICING:

1 cup	sour cream
160 g	dark chocolate — melted
200 g	icing sugar — sifted

FILLING:

1 cup	cream — whisked
100 g	raspberries
	mixed berries — and pomegranate rubies, to garnish

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Method:

Preheat the oven to 180ºC. Grease and line a 23cm round springform cake tin.

Place the oil, sugar and eggs in a bowl and beat for 4–5 minutes, or until pale and creamy.

Stir in the grated courgettes and sour cream.

Sift in the flour, cocoa powder, baking powder and salt; stir well to combine.

Pour into the prepared tin and bake for 80–90 minutes. Allow to cool completely before turning out.

For the icing:
Whisk together all the ingredients until smooth.

For the filling:
Stir together the cream and raspberries.

Cut the cake in half and fill with the cream mixture. Gently top the filling with the remaining half of the cake.

Spread chocolate icing on the sides and top of the cake, scatter with berries and pomegranate rubies and serve.

Words and image:Fairlady magazine

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