Chocolate and courgette cake

About 50-60 minutes baking time without preparationeasy
What you need: ring cake tin Ø c. 26 cm

For the dough

  • 3 eggs
  • 200 g sugar
  • 1 tsp. Decocino vanilla extract
  • 200 ml cooking oil
  • 150 g ground hazelnuts
  • 100 g instant cacao powder (drinking chocolate)
  • 250 g flour
  • 1 packet baking powder
  • 200 g finely grated courgette
  • 250 ml soured cream

For the topping

  • 100 g double-fat cream cheese
  • 75 g soft butter
  • 40 g sifted icing sugar
  • 4 tbsp. milk
  • 1 tsp. Decocino vanilla extract


  • Decocino non-stick baking spray
  • Decocino metallic colouring powder, set of three



  1. For the dough, beat the eggs, sugar and vanilla extract until foamy. Slowly stir in the cooking oil. Mix and fold in the nuts, instant cacao powder, flour and baking powder. Add the courgettes and mix them in too. Fold the soured cream into the mixture. Spray a baking tray with Decocino baking spray, spoon in the dough. Bake in an oven preheated to 160°C with air circulation for about 50-60 minutes (test for doneness with a skewer!). Leave to cool.
  2. For the topping, stir together the cream cheese, butter, sifted icing sugar and vanilla extract to form a creamy mixture. Gradually add the milk and fold in.
  3. Decorate the cake with the topping and gold powder.

Products used

Non-stick Baking Spray
Non-stick Baking Spray
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Metallic Colouring Powder
Metallic Colouring Powder
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