Chocolate Cake with Blood Orange Frosting

Chocolate Cake with Blood Orange Frosting | The Mother Cooker

Can it get any better than chocolate cake? This Sunday marks world chocolate cake day and I thought I would share my go to chocolate cake with an added blood orange twist. Chocolate and orange pair so well together, this blood orange version is especially divine. The cake is moist, due to added courgette and the resulting flavour is rich, yet light in texture. You will probably remember the recipe from my ‘Three Ways with Courgette’ post I did last year. I genuinely use this recipe for any chocolate cake emergency, I simply add different twists to the frosting.

  • 275g courgette, grated
  • 100g white sugar
  • 100g dark brown sugar
  • 4 eggs, room temperature
  • 100g dark chocolate chunks
  • 80g plain yoghurt, room temperature
  • 250g plain flour
  • 2 tsp baking soda
  • Half tsp baking powder
  • Half tsp salt
  • 60g 100% cocoa solids cocoa powder
  • 2 tsp vanilla bean extract
  • 240ml vegetable oil
  • Zest of 1 blood orange
Ingredients – Frosting
  • 115g unsalted butter, room temp
  • 115g cream cheese
  • 375g icing sugar, sifted
  • 5 strawberries, 8 raspberries
  • Zest of 1 blood orange
  • Juice of half a blood orange
  • 1 tbsp sugar
  • Quarter tsp salt
  1. For frosting, add strawberries, raspberries, zest of blood orange, orange juice, salt and sugar in a mini blender and blitz to a pulp. Set aside.
  2. In a stand mixer or large bowl add butter and cream cheese, mix together until smooth. Gradually add icing sugar and 4 tbsp worth of fruit pulp and mix on slow until combined. Then switch to fast and beat until smooth and creamy, transfer to the fridge.
  3. For cake, pre heat oven to 175c, gas mark 4, 350f.  Add courgette, oil, sugars, eggs, yoghurt, zest and vanilla to a stand mixer and mix until combined.
  4. In a separate bowl add flour, bicarb, baking powder, salt, flour, cocoa, chocolate chunks and mix.
  5. Add wet ingredients to dry and mix until just combined. Transfer to 2 9 inch lined and greased cake pans and bake for 35 mins.
  6. Remove from oven and allow to completely cool before frosting.