Chocolate Swirl Courgette Cake

    (22)
    55 min

    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.


    23 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (20)

    by
    19

    This made enough batter for a 13x9 and at least 12 cupcakes. Baked the cupcakes for 22 minutes and the 13x9 for ~55 minutes. I used only 2 cups of sugar and used 3/4 c. oil and 3/4 c. unsweetened applesauce. It was delicious!  -  26 Aug 2010  (Review from Allrecipes US | Canada)

    by
    17

    Very moist, zucchini is hardly detectable. The baking times is way off though. I used a 9x13x2 pan as recipe said but the cooking time was about 1 hr.. I believe if one used a jelly roll pan, then maybe it would bake in 30 min. Baking it longer made for a little bit of a cripsy crust which my husband really liked.  -  21 Aug 2010  (Review from Allrecipes US | Canada)

    by
    10

    I used this recipe for cupcakes, without the swirl and just frosted it with cream cheese frosting. I brought it to a work party and it was a huge hit! Everyone loved it and a few of my coworkers even took some home for their kids and husbands because they loved them so much. Made TONS of cupcakes and they were super duper moist! I saved this recipe and will for sure be using it many more times in the future!  -  20 Aug 2010  (Review from Allrecipes US | Canada)

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