This chocolate squash cake is moist and tender. The squash gives it structure and the flavour fades away beneath the rich chocolate. It’s lovely with a chocolate buttercream frosting.
This cake formed the bottom layer of my son’s third birthday cake. And actually, it was also a layer in his first birthday cake. It’s fair to say that we like this chocolate squash cake!
I used butternut squash, but you could substitute it for any squash or pumpkin that you have on hand. The squash flavour is really subtle and makes it quite moist so will last for four or five days and still taste fresh.
Get the recipe for: Chocolate Squash Cake
- 250g butternut squash (approx half a squash)
- 170g butter, softened, plus extra for greasing
- 200g sugar
- 3 eggs
- 1 tsp vanilla extract
- 125ml plain yogurt
- 225g plain flour
- 2 tsp baking powder
- 75g cocoa powder
- ½ tsp salt
- Pre-heat the oven to 190c. Grease and flour a round cake tin.
- Peel, deseed and cube the squash. Steam it until soft, then puree and set aside and allow to cool.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla.
- In a small bowl, stir together the squash and yoghurt.
- Sift the flour, baking powder, cocoa and salt into another bowl.
- Stir a third of the flour mixture into the egg mixture and combine. Stir in a third of the squash mixture. Continue alternating mixing the flour mixture and squash mixture into the egg batter.
- Pour the batter into the prepared cake tin and bake for 50-60 minutes or until an inserted skewer comes out clean. Cool in the tin for 15 minutes and then turn out onto a wire rack to cool completely.
Looking for more vegetable cakes using butternut squash? Try these!