Chocolate Swirl Courgette Cake

    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

    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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