Chocolate and Zucchini Sheet Cake with a Cream Cheese Swirl

    Chocolate and Zucchini Sheet Cake with a Cream Cheese Swirl


    22 people made this

    This is a moist chocolate sheet cake that uses zucchini, there is then a cream cheese mixture added to create a swirl. Looks great, tastes great.

    Serves: 24 

    • 3 cups (375g) plain flour
    • 1/2 cup cocoa
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 3 cups (660g) white sugar
    • 1 1/2 cups (375ml) canola oil
    • 3 eggs
    • 3 cups grated zucchini
    • 1 teaspoon vanilla essence
    • 1 cup (250g) buttermilk
    • Cream Cheese Swirl
    • 250g cream cheese, softened
    • 1/4 cup (60g) white sugar
    • 1 egg
    • Chocolate Topping
    • 1/2 cup milk chocolate chips
    • 1/2 cup dark chocolate chips

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

    1. Preheat oven to 180 degrees C. Spray a 22x33cm cake tin with cooking spray.
    2. Sift together the flour, cocoa, bicarbonate of soda and salt.
    3. In a mixing bowl beat together the sugar and canola oil with an electric mixer on low speed until the mixture is smooth. Add 3 eggs one at a time then beat again to combine.
    4. Mix in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths alternating with 1/4 cup of buttermilk after every portion of flour mixture.
    5. Mix the batter for 1 minute on medium-high speed then pour the batter into the prepared cake tin.
    6. Cream Cheese Swirl: In a bowl mix together the cream cheese and sugar until thoroughly combined then mix in the egg until the cream cheese mixture is smooth.
    7. Spoon dollops of the cream cheese here and there over the cake batter then swirl the cream cheese mixture through the batter with a table knife to make a marbled effect.
    8. Chocolate Topping: Sprinkle the milk chocolate and dark chocolate chips over the cake.
    9. Bake in the preheated oven until a toothpick inserted into the chocolate portion of the centre of the cake comes out with moist crumbs; 25 to 30 minutes. Cool on a cake rack.

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