Mary Berry Chocolate Courgette Cake

Mary Berry Chocolate Courgette Cake is a rich, moist, and deeply chocolatey bake that hides one clever ingredient—fresh grated courgette. The courgette melts into the batter as it bakes, creating a beautifully soft texture without adding any noticeable vegetable flavour. This makes the cake incredibly moist, lightly sweet, and perfect for those who enjoy a chocolate cake that stays fresh for days. It’s ideal for afternoon tea, family gatherings, or a simple homemade treat that feels indulgent yet wholesome. With its tender crumb, glossy chocolate icing, and hint of earthiness from the courgette, this recipe delivers a delicious twist on the classic chocolate cake.

What Is Mary Berry’s Chocolate Courgette Cake?

Mary Berry Chocolate Courgette Cake is a moist chocolate sponge made with cocoa powder, grated courgette, flour, eggs, butter, and sugar. The courgette adds moisture and softness without affecting the flavour, resulting in a rich, tender cake that holds its shape beautifully and tastes even better the next day.

Other Popular Mary Berry Recipes

• Mary Berry Salted Caramel Traybake
• Mary Berry Vanilla Cupcakes
• Mary Berry Banana Muffins

Why This Recipe Is Worth Trying

• Incredibly moist texture – Courgette keeps the cake soft without needing extra fat.
• Deep chocolate flavour – Cocoa powder and sugar balance into a rich, smooth taste.
• Perfect for using surplus courgettes – Ideal during summer harvests or bargain seasons.
• Beginner-friendly – Simple mixing steps and consistent results.
• Stays fresh for days – The moisture from the courgette helps preserve softness.

Essential Ingredients to Make Mary Berry Chocolate Courgette Cake

• 250g courgettes, grated
• 175g caster sugar
• 125g unsalted butter, softened
• 2 large eggs
• 200g self-raising flour
• 50g cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• A pinch of salt
• Optional: chocolate chips for extra richness

Handy Kitchen Tools for Best Results

• 20cm round cake tin – Ensures even baking and a good cake height.
• Box grater – For grating courgettes finely without excess moisture.
• Electric hand mixer – Helps cream butter and sugar for a lighter crumb.
• Mixing bowls – Useful for separating dry and wet ingredients.
• Spatula – Ideal for folding ingredients gently without overmixing.

Step-by-Step Guide to Making Mary Berry Chocolate Courgette Cake

Step 1 — Prepare the courgettes

Grate the courgettes finely and squeeze lightly to remove excess moisture, but avoid pressing them completely dry.

Step 2 — Cream butter and sugar

Beat softened butter and caster sugar until pale and fluffy, creating a light base for the cake.

Step 3 — Add eggs and vanilla

Beat the eggs in one at a time, then stir in vanilla extract to enhance the flavour.

Step 4 — Add dry ingredients

Fold in self-raising flour, cocoa powder, baking powder, and salt gently to avoid overworking the batter.

Step 5 — Mix in the courgette

Stir in the grated courgette and chocolate chips if using. The batter will look thick but will loosen as the courgette releases moisture.

Step 6 — Transfer and bake

Pour the batter into a greased 20cm tin and bake at 180°C (160°C fan) for 40–45 minutes, or until the cake is risen and a skewer comes out clean.

Step 7 — Cool and serve

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Dust with icing sugar or spread with chocolate icing if desired.

What I Got Wrong (And How I Fixed It)

• Not removing courgette moisture – Made the cake too wet; lightly squeezing fixed the texture.
• Skipping proper creaming – Resulted in a dense crumb; creaming butter and sugar improved lift.
• Using too much courgette – Overwhelmed the batter; accurate measuring gave better structure.
• Overmixing the batter – Made the cake heavy; folding gently kept it light.

Healthier Version of Mary Berry Chocolate Courgette Cake

• Replace half the butter with Greek yoghurt for a lighter texture.
• Use brown sugar instead of caster sugar for a deeper flavour and lower sweetness.
• Swap self-raising flour with wholemeal flour for added fibre.
• Reduce sugar slightly and rely on courgette moisture for softness.
• Add dark chocolate chips for a richer but less sugary finish.

Ingredient Substitutions for Mary Berry Chocolate Courgette Cake

• Replace courgettes with grated carrot for a similar moist effect.
• Swap caster sugar for coconut sugar for a caramel-like flavour.
• Use plant-based butter for a dairy-free version.
• Replace vanilla with almond extract for a nutty twist.
• Add orange zest for a chocolate-orange variation.

Pairing Ideas: What to Serve With Mary Berry Chocolate Courgette Cake

• Vanilla ice cream – Melts beautifully against the warm cake.
• Fresh berries – Add tartness and colour.
• Whipped cream – Softens the chocolate intensity.
• Chocolate ganache drizzle – Enhances richness for dessert servings.
• Mint tea or black coffee – Balances the sweet, chocolate flavours.

Expert Tips to Make Perfect Mary Berry Chocolate Courgette Cake

• Do not over-squeeze courgettes – A little moisture is needed for softness.
• Use high-quality cocoa powder – It makes a noticeable difference.
• Weigh ingredients accurately – This cake relies on balance for texture.
• Check doneness early – Courgette cakes can turn dry if baked too long.
• Cool completely before slicing – The crumb sets as it cools.
• Add courgette last – Keeps batter from thinning too early.
• Use baking parchment – Helps prevent sticking due to moisture.

Creative Ways to Customize Mary Berry Chocolate Courgette Cake

• Add walnuts – Gives crunch and depth.
• Top with chocolate buttercream – For a celebration-style cake.
• Mix in raspberries – Adds freshness and acidity to balance the chocolate.
• Make a loaf version – Adjust baking time as needed.
• Add cinnamon – For a warm, spiced finish.
• Create a marble effect – Swirl in vanilla batter for contrast.

Storing Mary Berry Chocolate Courgette Cake the Right Way

• Store in an airtight container to keep moisture locked in.
• Keep at room temperature for 3–4 days.
• Refrigerate if topped with icing or buttercream.
• Freeze slices for up to 2 months, wrapped individually.

How to Reheat Mary Berry Chocolate Courgette Cake (If Needed)

• Warm slices in the microwave for 10–12 seconds to soften.
• Heat in a low oven at 140°C for a few minutes.
• Avoid reheating multiple times to prevent drying.

Nutritional Breakdown (per serving)

• Calories: ~320
• Protein: 5g
• Carbohydrates: 38g
• Fat: 16g
• Fibre: 2g
• Sugar: 22g

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FAQs

How do I stop the chocolate courgette cake from becoming too wet?

Lightly squeeze the grated courgette to remove excess moisture, but avoid pressing it completely dry. Using the correct amount of flour and baking the cake until a skewer comes out clean also helps prevent a soggy texture.

Do I need to peel the courgettes before adding them to the cake?

No, peeling isn’t necessary. The skin softens during baking and blends into the cake without affecting texture or flavour. Simply wash the courgettes well before grating.

Why did my chocolate courgette cake turn dense instead of fluffy?

Dense texture usually comes from overmixing the batter or skipping the creaming step. Cream the butter and sugar properly, fold the dry ingredients gently, and measure the courgette accurately to keep the crumb light.

Can I taste the courgette in the cake?

Courgette flavour becomes almost undetectable once baked. It contributes moisture rather than taste, giving the cake a soft, tender texture without a vegetable flavour.

Wrapping It Up

Mary Berry Chocolate Courgette Cake is a moist, rich, and wonderfully easy bake that turns simple ingredients into a deliciously soft chocolate treat. With its tender crumb, subtle sweetness, and nutritious twist, it’s a great recipe to add to your baking routine. Follow the steps, use the helpful tips, and enjoy a chocolate cake that stays fresh and flavoursome for days.