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GSABO - S2 - Recipes

Chocolate Zucchini Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Chocolate zucchini cake:

  • 250g cake flour, sifted
  • 360g castor sugar
  • 70g cocoa powder, sifted
  • 10ml bicarbonate of soda
  • 5ml baking powder
  • 5ml salt
  • 5ml cinnamon, ground
  • 4 eggs, lightly beaten
  • 330ml vegetable oil
  • 350g zucchini, grated
  • 100g walnuts

Candied zucchini:

  • 500ml sugar
  • 250ml water
  • 3 whole zucchini

Chocolate glace icing:

  • 180g icing sugar, sifted
  • 15g cocoa powder, sifted
  • 45ml water

Chocolate soil:

  • 30g cake flour, sifted
  • 25g cocoa powder, sifted
  • 60g almonds, ground
  • 60g castor sugar
  • 1 egg yolk
  • 30g margarine, dairy-free
  • 25g walnuts

Meringue shards:

  • 2 egg whites
  • 120g castor sugar
  • 30g walnuts, chopped
  • 5g raspberries, freeze-dried

Assembly:

  • candied zucchini
  • chocolate soil
  • meringue shards
  • chocolate glace icing
  • 5g raspberries, freeze-dried

Preparation method

Chocolate zucchini cake:

  • Preheat the oven to 180 C and spray a bundt pan
  • Stir together the flour, sugar, cocoa, bicarbonate of soda, baking powder, salt and cinnamon
  • Add the eggs and oil, mix to combine
  • Fold in the zucchini and walnuts
  • Pour into prepared tin and bake for 50-60 minutes
  • Allow to cool for 15 minutes in tin, then cool completely on a wire rack

Candied zucchini:

  • Use a mandoline slicer to ribbon the zucchini
  • Bring the sugar and water to the boil
  • Add the zucchini and cook for 15 minutes with a cartouche
  • Allow to cool slightly in syrup, then rinse lightly in water
  • Lay out on a lined baking tray, then dry out in a 50 C oven

Chocolate glace icing:

  • Mix together the sugar and cocoa
  • Add the water 15ml at a time, until the right consistency forms
  • Ice the top of the cooled cake and decorate with the candied zucchini

Chocolate soil:

  • Preheat the oven to 170 C
  • Combine all the ingredients in a food processor and pulse until combined
  • Spread out on a baking paper lined baking tray
  • Bake for 20 minutes

Meringue shards:

  • Preheat oven to 95 C
  • Beat together the egg whites and sugar to form a stiff meringue
  • Spread the meringue thinly on baking paper lined baking trays
  • Sprinkle walnuts and freeze dried raspberries over the meringue
  • Bake for 30-40 minutes, until dry
  • Remove from the oven and cut into large shards, reserve any pieces that break

Assembly:

  • Ice the cooled cake with the glace icing
  • Crush the reserved meringue and add to the soil with 2g of the raspberries
  • Move the cake to a serving plate
  • Surround the cake with the soil mixture, sprinkle some of the remaining on top
  • Place any remaining soil in the centre of the cake
  • Place the candied zucchini around the top of the cake
  • Arrange the meringue shards, standing up, in the centre of the cake