|1 cup||sunflower oil|
|400 g||dark brown sugar|
|250 g||courgettes — grated|
|1/2 cup||LANCEWOOD® Sour Cream|
|300 g||self-raising flour|
|60 g||cocoa powder|
|1 tsp||Robertson's baking powder|
|1 cup||LANCEWOOD® Sour Cream|
|160 g||dark chocolate — melted|
|200 g||icing sugar — sifted|
|1 cup||cream — whisked|
|mixed berries — and pomegranate rubies, to garnish|
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