Leave out the salt if you are using salted butter.
Ingredients
- 6oz butter (215g)
- 2 cups sugar
- 3 large eggs (4 eggs)
- ⅓ cup water, rum or brandy
- 2 cups (lightly packed) grated zuccini
- 2 ½ cups S.R. flour
- ½ cup cocoa powder
- 1 cup semisweet chocolate bits
- 1 cup chopped walnuts
- ¼ cup milk
- pinch of salt, 1tsp cinnamon, 1 tsp bicarb soda
Method
- Preheat fan forced oven to 160 or 165 °C;
- Cream the butter and sugar, then beat in the eggs, and rum.
- Mix in the zuccini.
- Mix in the flour, cocoa, choc bits, milk, salt, cinnamon, and soda.
- Add the nuts and choc bits, mix well
- Bake in a well greased 10 inch cake tin, for about an hour 10 mins.
- While the cake is baking, make a chocolate glaze: in a small saucepan over a larger pan containing boiled water, melt together 180g dark chocolate, 2 tablespoons whipping cream, and 30g unsalted butter. Leave over the water so it remains melted, but is allowed to slowly cool while the cake cooks.
- Leave the cake cool in the tin for about 10 minutes before turning out to a wire rack
- Cool a little longer before pouring on the Chocolate Glaze.
- Pour the glaze on while cake is still slightly warm to get a lovely gooey soaked in effect. I found with the semi cooled glaze it would pour in a wide (but not too thick) strip, so I could "paint" the cake without needing to spread the glaze after it was poured on.
- Serve with whipped cream - and raspberries would be nice!