Silver Spoon

Butternut Squash and Chocolate Cake
Tried and tested

Butternut Squash and Chocolate Cake

Recipe Submitted By: bakingmad

Butternut Squash adds a lovely rich moistness to this easy tray bake.

Preparation Time 50 minutes
Baking Time 40 minutes
Portions 12
Skill Level Easy
Average Rating 0 stars
 

Butternut Squash and Chocolate Cake Ingredients

300 grams Butternut Squash (peeled and cubed)
125 grams Butter
125 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
3 Free Range Eggs Free Range Eggs
50 grams Cocoa Powder
300 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
0.50 tsp Cinnamon (ground)
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Additional Ingredients

To decorate

142 ml Double Cream
100 grams Dark Chocolate Chips (Silver Spoon Create) Dark Chocolate Chips (Silver Spoon Create)
1 tbsp Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
 

This recipe uses

  • Light Muscovado Sugar (Billington's)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Dark Chocolate Chips (Silver Spoon Create)
  • Golden Caster Sugar (Billington's)

How to make Butternut Squash and Chocolate Cake

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  1. Place the butternut squash in a roasting tin and roast at 180°c, 160°c fan, gas 4 for about 30 mins or until soft and tender. Allow to cool. method tip
  2. Heat the oven to 180°C, 160°C fan, gas 4. Line the base of approx 18x28cm rectangular cake tin with baking parchment.
  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. method tip
  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. method tip
  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.
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