Marbled zucchini cake with cream and chocolate

Tip: tap a step to mark it as done.

1. Make the batter

   Beat the whole eggs with the granulated sugar until foamy. Reserve 2 tbsp of the milk, then stir the remaining milk into the egg mixture along with the oil, grated zucchini and its juice, and salt. Finally, sift the semi-coarse wheat flour with the baking powder and stir it in.

2. Marble the batter

   Pour about two-thirds of the batter into a greased and floured baking pan measuring about 32 × 22 cm. Mix the cocoa powder with the reserved milk, stir it into the remaining batter, and pour the dark batter over the plain batter in a zigzag pattern.

3. Bake

   Bake in an oven preheated to 170 °C (340 °F) for about 25 minutes, until a skewer inserted into the center comes out dry. Let the cake cool completely in the pan.

4. Make the cream layer

   Cook the milk and pudding mix into a thick pudding and let it cool slightly. While it is still warm, beat in the softened butter a little at a time. In a bowl, mix the quark with the powdered sugar and rum, then stir it into the cooled pudding mixture. Spread the cream over the cake and refrigerate until set.

5. Make the glaze

   Bring the cream to a boil in a small saucepan, remove from the heat, and add the chocolate, broken into pieces. Let it melt briefly, then whisk until smooth. Pour the lukewarm glaze over the set cream layer and spread evenly.

6. Chill

   Refrigerate the cake for at least 3 hours until set, preferably overnight. Slice with a knife dipped in hot water.

Tip: Do not squeeze out the zucchini; its juice replaces some of the liquid in the batter. Pour the glaze over the refrigerated cream layer only when the glaze is lukewarm, or the cream will start to melt.

This recipe was translated from the Slovak original: Cubuchta – mramorová cuketová buchta s krémom a čokoládou