Uniquely Australian, roasted ground Wattleseed has a diverse number of uses in the kitchen; from baking, to thickening of sauces and casseroles, to flavouring ice cream. By dark-roasting Wattleseed, the most delightful aroma of nutty fresh roasted coffee is released and makes it a tasty addition to chocolate desserts, like this chocolate and zucchini cake.
- 115 grams softened unsalted butter
- 2 cups self raising flour
- 2 tblsp unsweetened cocoa powder
- 1 tblsp Australian Wild wattleseed
- 1 cup desiccated coconut
- 1/2 cup vanilla yoghurt. I use five:am
- 1/2 lightly packed cup light brown sugar
- 30ml espresso – cooled down
- 3 large eggs
- 2 cups unpeeled grated zucchini (equates to about 1 1/2 medium zucchini)
- 160 grams melted good-quality dark chocolate. I use 70% cocoa
- Icing sugar to dust
Preheat the oven to 180°C and grease a 25-cm round springform pan or a 22-cm square pan.
In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until light and fluffy. Next add the wet ingredients: the coffee, melted chocolate, eggs and yoghurt, mixing well between each addition.
Now for the dry ingredients: the wattleseed, coconut and flour, and mix until just combined; the batter will be thick.
Gently fold the zucchini through the batter, and blend with a spatula without over – mixing. Pour into the prepared cake pan, and level the surface.
Bake for about 50 minutes, until a knife inserted in the centre comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature.
Dust with icing sugar to serve. This chocolate zucchini + wattleseed cake is dense and moist, and would be lovely with ice cream or yoghurt.