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.
¾cup(170g) buttersoftened, plus extra for greasing
1cup(225g) sugar
3eggs
1teaspoonvanilla extract
½cup(125ml) plain yogurt
1 ½cups(225g) all-purpose flour (plain flour)
2teaspoonbaking powder
5tablespooncocoa powder
½teaspoonsalt
Instructions
Pre-heat the oven to 375F / 190c. Grease and flour a 9" round cake pan.
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.