Butternut squash and chocolate cake - recipe

Butternut squash and chocolate cake

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  1. 1

    Place the butternut squash in a roasting tin and roast at 180°c (160°c fan, gas mark 4) for about 30 mins or until soft and tender. Allow to cool.

    For this step you'll need:

    • 300g Butternut squash peeled, cuber
  2. 2

    Line the base of approx 18x28cm rectangular cake tin with baking parchment.

  3. 3

    Place the butternut squash in a food processor and blend until smooth. Add the butter and sugar and blend again until smooth. Add all the remaining cake ingredients and blend until well mixed.

    For this step you'll need:

    • 125g Butter (unsalted)
    • 125g Unrefined light muscovado sugar
    • 3 Egg(s) (free range)
    • 50g Cocoa powder
    • 300g Self-raising white flour
    • ½tsp Cinnamon
  4. 4

    Spread in the cake tin and bake for 30-40 mins or until a skewer comes out cleanly and the cake is firm in the centre. Allow to cool completely.

  5. 5

    To make the ganache pour the carton of double cream into a pan, add the golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Allow too cool until it is thick enough to spread over the cake. Allow to set and serve in slices.

    For this step you'll need:

    • 142ml Double cream
    • 1 tbsp Unrefined golden caster sugar
    • 100g Dark chocolate chips

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