230g self-raising flour
40g cocoa powder
1 tsp mixed spice
100ml extra-virgin olive oil
250g golden caster sugar
2 egg
1 1/2 tsp vanilla extract
1 grated courgette (fairly large) grated and squeezed dry
For the Chocolate Butter cream Icing
60 g softened butter
2 cups icing sugar
1 tsp vanilla extract
1/4 cup whipping cream
100 g white chocolate
For the Ganache
80 g dark chocolate, chopped
40ml double cream
Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined.
Line a loaf tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a board and cut in half.
Melt the white chocolate first and allow to cool.
Place softened butter in a bowl and sift half the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy (about a minute or two). The add the cream and vanilla. At this point you can now stir in the melted, cooled chocolate. Add as much of the other half of icing until a good consistency to spread inside the cake.
To make the ganache, place the chocolate in a bowl with the cream and microwave on defrost to melt. Stir to mix until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it’s covered
Comment after eating: If I do again will leave out mixed spice
