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.
375g plain flour
45g unsweetened cocoa powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
600g caster sugar
350ml rapeseed oil
370g grated courgette
1 teaspoon vanilla extract
225g cream cheese, softened
4 tablespoons caster sugar
85g milk chocolate, chopped
85g plain chocolate, chopped
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 180 C / Gas 4. Lightly grease two 23cm round cake tins. Sift together the flour, cocoa powder, bicarb and salt.
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.
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.
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.