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A slab of chocolate cake with small squares cut out Tried & Tested

Butternut squash and chocolate cake

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

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 300g 10⅝ oz Butternut squash peeled, cuber
  • 125g 4½ oz Butter (unsalted)
  • 125g 4½ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 3 3 Egg(s) (free range)
  • 50g 1⅞ oz Cocoa powder
  • 300g 10⅝ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • ½tsp ½tsp Cinnamon

For the topping

  • 142ml 4⅞ fl oz Double cream
  • 100g 3½ oz Dark chocolate chips (we like Silver Spoon Create)
  • 1tbsp 1tbsp Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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.

    Ingredients for this step

    • 300g 10⅝ oz Butternut squash peeled, cuber
  2. Classic mode Step 2

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

  3. Classic mode Step 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.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted)
    • 125g 4½ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
    • 3 3 Egg(s) (free range)
    • 50g 1⅞ oz Cocoa powder
    • 300g 10⅝ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • ½tsp ½tsp Cinnamon
  4. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • 142ml 4⅞ fl oz Double cream
    • 1tbsp 1tbsp Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 100g 3½ oz Dark chocolate chips (we like Silver Spoon Create)