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Chocolate Courgette Bundt With Cream Cheese Frosting

Course Dessert
Keyword dessert, easy
Servings 12

Ingredients

  • 2 1/2 cups grated courgette
  • 1 3/4 cups plain flour
  • 1 1/4 cups caster sugar
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • A good pinch of salt
  • 1/2 tsp cinnamon
  • 3 large eggs
  • 1 cup vegetable or olive oil
  • 1 tbsp vanilla extract
  • For The Frosting
  • 200 g cream cheese
  • 1/2 cup really soft butter
  • 2 cups icing sugar
  • 1/3 cup cocoa powder
  • 2 tsp vanilla extract
  • Rose petals chocolate shavings, sprinkles for decoration (optional)

Instructions

  • Preheat the oven to 180C/Gas 4/350F. Spray or grease your bundt tin and set aside.
  • Grate the courgette by hand or in a food processor with the grate attachment. Lay courgette on a clean tea towel and sprinkle with salt. Leave for 10-15 minutes to drain whilst you get on making the rest of the cake.
  • In a large mixing bowl add all the dry ingredients for the cake and stir to combine.
  • In a smaller bowl whisk together the eggs, vanilla, and oil. Then add this to the dry ingredients and mix well. Fold in the grated courgette.
  • Pour the batter into your greased bundt tin and bake in your preheated oven for 35-40 minutes or until a sleet or knife inserted comes out clean. Let it cool completely before frosting.

For The Frosting

  • Beat together the softened butter and cream cheese until completely combined. Add in the icing sugar and cocoa powder and beat again. Finally, add in the vanilla extract and mix in well. Frost your completely cooled cake and decorate with rose petals, chocolate shavings, or sprinkles. Store in an airtight container and consume within two days.