Chocolate Zucchini Cake

Preheat the oven to 160 °C (fan) / 180 °C (conventional) and grease a 28 cm springform pan.

Wash the zucchini, remove the stem end and coarsely grate them.

Beat the eggs with the sugar and vanilla sugar until frothy and most of the sugar has dissolved.

In a bowl, mix the flour, baking powder, cinnamon and cocoa powder well.

Add the flour mixture together with the oil to the egg mixture and fold in briefly.

Fold the grated zucchini into the batter until evenly distributed.

Pour the batter into the prepared springform and smooth the surface.

Bake the cake for 30–40 minutes until done.

Let the cake rest in the pan for 5 minutes, then remove it from the pan and let it cool completely.

Cut the cooled cake horizontally once, spread the bottom half with raspberry jam and reassemble the cake.

Cover the cake as desired with melted chocolate or dust it with powdered sugar.