A delicious, moist marble cake with butternut squash puree and dark chocolate. Easy to make… hard to resist!
- 440 g buttenut squash puree
- 200 g granulated sugar
- 200 g brown sugar
- 100 g sunflower oil
- 240 g fresh orange juice
- 6 large eggs
- 610 g all purpose flour
- 2 tsp cinnamon
- 1 tsp ginger
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp vanilla extract
- zest of an orange
- 175 g dark chocolate
- 2 tbsp warm milk
In a large bowl, put the eggs and the two sugars. Beat well on medium heat until you have a fluffy mixture.
Mix in the sunflower oil, the vanilla extract and the orange juice.
Stop the mixer and whisk in the orange zest and the puree.
Whisk together flour, ginger, cinnamon, baking soda & baking powder. Gradually whisk in the flour mixture until completely incorporated.
Pour the warm milk over the chocolate and stir until melted and smooth.
Transfer about ⅓ of the squash batter to a separate bowl and mix it with the melted chocolate.
Lightly oil the sides of 2 cake pans and line their bottoms with baking paper.
Pan size 30x12x7 cm / 12”x5”x3”.
Pour some of the squash batter into each pan and spread it to cover the bottom. Then pour two large dollops of chocolate batter on top of the squash batter. Continue alternating the two batters until they finish.
Take a butter knife and swirl it through the batter from one side of the pan to the other.
Bake in a preheated oven, at 180⁰C / 350⁰F, for 50 to 55 min or until a skewer comes out clean. Place them on a wire rack to cool down.