Chocolate and Courgette Cake

I bought a bright pink GIANT CUPCAKE MOULD. It cost 6 quid from Wilkinsons and came in 3 sections, a top, bottom (you stick the 2 bits together) and a scooped lid that gives a hollow in the cake that you can fill with 'stuff'.

Here's mine.


It's a fantastic recipe, similar to a black forest gateaux sponge ( this means something to those of us of a certain age) . Click HERE to use it. 


You can't tell there's any courgette in the cake, but this cupcake used 3 cups of it, that's one very BIG COURGETTE.


I stuck the 2 parts together and covered the cake in GANACHE (CHOCOLATE TRUFFLE MIX), finishing with a dusting of edible glitter,

When the 2 parts of the cake are cooked, you'll need to cut off the tops = where they have risen. I decided to use these yummy parts to make ....

RUM BALLS.
Mix together any GANACHE, and CAKE CRUMBS you have left over .
Add rum (they're just as good without - mine were without the rum).
Roll into bite size balls.
Melt chocolate and spoon some over each ball.
Dust with edible glitter.