For the cake: 2 large eggs, 80ml runny honey,100g soft brown sugar, 120ml veg oil, 2 tspn vanilla extract, 100g vanilla yoghurt, 1 tspn bicarb, 1 tspn baking powder, 260g plain flour, 2 small courgettes, grated, 100g milk chocolate [chopped roughly]
Ganache: 50g milk chocolate, broken into pieces and 50ml double cream
Preheat oven 160C/gas3
Thoroughly grease and flour a large bundt tin - make sure you do the corners. Put the tin on a baking tray.
Whisk the eggs, honey, sugar, oil, vanilla and yoghurt together. Squeeze any excess water out of the courgettes and add to the bowl. Mix well.
Sift the flour, bicarb and baking powder together in another bowl. Stir in the chopped chocolate.
Pour in the wet ingredients and stir till combined. Pour into the bundt tin and bake for 50-60 mins .
Leave to cool in the tin on a wire rack, then turn out carefully.
When cake is cool, make the topping. Put the chocolate pieces in a bowl. Heat the cream in a pan till it just bubbles then pour over the chocolate. Leave to stand for a minute then whisk it till the chocolate has melted,
Drizzle over the cake.
This is a lovely moist cake. It has a soft crumb and the chocolate pieces still have texture. The ganache topping gives it an indulgent feel. I managed to get the cake out in one piece this time, but have had disasters before when using this tin! Make sure you spray it with cake spray thoroughly or grease and flour it well. Am going to make it in a loaf tin next.