| Chocolate Sandwich Cake |
| The courgette gives this cake a deliciously moist texture and no-one will even know it’s there! An excellent way to use up some of the summer bounty of courgettes. Serves 8 to 10. |
| Ingredients |
3 eggs
170 g caster sugar
1 small courgette, about 130 to 150 g, cut into chunks
170 g butter
140 g self-raising flour
½ tsp baking powder
50 g drinking chocolate powder
30 g cocoa
40 g very hot water
Chocolate Butter Icing:
100 g soft butter
200 g icing sugar
2 Tbsp cocoa
1 Tbsp milk
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| Method |
1. Pre-heat oven to 170°C/325°F/gas 3½. Make icing sugar then caster sugar in the TM if you need some – see tips. Set icing sugar aside and leave caster sugar in TM bowl.
2. Using built-in electronic scales, weigh and add cake ingredients into TM bowl. Mix 10 seconds/Speed 4 while stirring through the hole in the TM lid with the TM spatula, then increase to speed 8 until creamy (approximately 20 seconds). Place mixture in two 18 cm sandwich tins or cake tins.
3. Bake 35 minutes or until firm to touch. Aga Ovens: Bake 20 minutes or until firm to touch directly on the floor of the Roasting Oven with the cold plain shelf set two runners above the top of the cakes.
4. When cool, fill and ice with the Chocolate Butter Icing – Cut butter into chunks and put into TM bowl with the other ingredients. Mix 15 seconds/Speed 5. Scrape down sides and mix again about 10 seconds/Speed 6. Increase to speed 8 until completely smooth. Makes enough to fill and cover the cake.
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| Janie's Tip: |
Tip: if you need to make icing sugar, weigh 200 g granulated sugar into dry TM bowl and grind 30 seconds/Speed 10.
Tip: if you need to make caster sugar, weigh 170 g granulated sugar into dry TM bowl and grind 3 seconds/Speed 10.
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