Baby Bear is going through a phase of not eating anything except chocolate and grapes (amongst many other phases which include redecorating bedroom walls with sun cream) so I am having to come up with increasingly creative ways in which to smuggle vegetables or other foodstuffs into his non existent diet.
Whilst on holiday last week, I came across a recipe for chocolate courgette cakes and thought it would be the perfect stealth veggie challenge, because even if Baby Bear didn’t eat them Big Bear would never complain about a surplus of chocolate cake.
Chocolate Courgette (Zucchini) Bear-y cakes
For the sponge:
200g courgette peeled (The recipe suggests this is about 1 medium courgette, however, Tesco must have been a little stingy on their courgette sizes, as I found it was about 1.5 courgettes)
150g light brown soft sugar
1 tsp vanilla extract
2 tbsp cocoa powder
2 large eggs
250g self raising flour
1 tsp baking powder
2 tbsp whole milk
For the frosting:
180g icing sugar
1 tbsp cocoa powder
2 tbsp whole milk
Chocolate shavings to decorate
Preheat oven to 170C. Beat together the stork, sugar, cocoa, baking powder and flour with and electric mixer until they resemble fine bread crumbs. In a separate jug combine the eggs, milk and vanilla essence by beating gently with a hand whisk.
Pour half of the liquid mixture into the breadcrumb mixture and beat with and electric whisk until just combined.Pour in the remaining half of the liquid, and beat again. Grate the peeled courgettes straight into the bowl, and then stir evenly through the mix using a wooden spoon.
This batter is quite thick, and so can be spooned into muffin cases using a tablespoon. Divide equally between 18 cases, place in the centre of the oven and bake for 25 minutes. Remove from the oven and leave to cool in the muffin tins. This is really important for this recipe because there is a lot of moisture from the courgettes which can cause the cases to peel away from the cakes if they are not left to cool in the tins.
To make the icing, mix together the icing sugar, cocoa powder and milk in a bowl using a spoon until it is smooth. Spoon onto the cooled cakes and spread using the back of the spoon so that it covers the surface. Sprinkle with decorations of your choice – I made white chocolate shavings by scraping a knife over the a block of white chocolate, but it would also work well with fresh berries as the sponge is very light and moist. Next time I make these I’m going to try them with a Chocolate Philadelphia topping, as it will be less sweet and will hold it’s shape whilst piping.
And what was the stealth vegetable verdict? Well Baby Bear licked the icing off the top of the cake and then mashed the rest into the carpet. But Big Bear has devoured half the batch with no complaints!
Baby Bear: 1 Mummy Bear: 0
Mummy Bear x