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Heat the oven to 180/gas 4.
Put the oil, sugar, eggs, vanilla and courgette in a bowl and mix well.
Add the flour, cocoa, ginger and salt and mix again.
Transfer to a lined 20cm cake tin and bake for 30-35 minutes.
Cool in the tin for 10 minutes and turn out onto a rack.
Bring the cream to the boil, take it off the heat and stir in the chocolate.
Add a heaped tablespoon of ginger (not too much syrup) and stir again.
Spoon the topping over the cake while it‘s still warm.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.