Chocolate Swirl Courgette Cake

Chocolate Swirl Courgette Cake


22 people made this

About this recipe: A moist and delicious chocolate courgette cake, with a twist. The cake is marbled with a deliciously creamy cream cheese mixture, and topped with milk and plain chocolate before baking. No need for icing, as this is gorgeous as is.


Serves: 24 

  • 375g plain flour
  • 45g unsweetened cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 600g caster sugar
  • 350ml rapeseed oil
  • 3 eggs
  • 370g grated courgette
  • 1 teaspoon vanilla extract
  • 225ml buttermilk
  • 225g cream cheese, softened
  • 4 tablespoons caster sugar
  • 1 egg
  • 85g milk chocolate, chopped
  • 85g plain chocolate, chopped

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease two 23cm round cake tins. Sift together the flour, cocoa powder, bicarb and salt.
  2. In a mixing bowl, beat together 600g of sugar with rapeseed oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in courgette and vanilla until well combined. Beat the flour mixture into the courgette mixture by fourths, alternating with 60ml of buttermilk. Mix for 1 minute on medium-high speed, and pour the cake mixture into the tins.
  3. In a bowl, mix together the cream cheese and 4 tablespoons of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake mixture in the tins, and swirl with a table knife to make a marbled effect. Sprinkle the milk chocolate and plain chocolate over the cakes.
  4. Bake in the preheated oven until a skewer inserted into the chocolate portion of the centre of the cake comes out with moist crumbs, 20 to 30 minutes. Cool on a rack.

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