Go for it! – Listen to that voice 🙂
Sometimes a Mum needs to kick back and relax with something delicious, decadent and delightful. This cake is a Coffee, Chocolate and Walnut joy designed for such a time.
I chose these flavours as coffee cake is a bit of a favourite with my mum.
Also as a vegetable bake it is not as calorific as it could be plus it is gluten free. Brilliant to share some love with.
This Cake makes 12 slices of joy.
Macros per slice is:
Calories 463, Fat 30.5g, Carbs 45g, Fiber 3.5g and Protein 10.2g
Ingredients for the cake:
- 225g Butternut Squash
- 3 Large Eggs
- 175g Light Muscovado Sugar
- 100g Melted 85% Dark Chocolate
- 125g Walnuts
- 200g Almond Flour / Ground Almonds
- 150ml Strong French Pressed Coffee
- 2 Tsp Baking Powder
Ingredients for the icing:
- 75g Softened Unsalted Butter
- 225g Golden Icing Sugar
- 50ml Strong French Pressed Coffee
- 75g Marscapone
- 75g Walnut Halves
You will need:
- Preheated Oven 180C Conventional 160C Fan
- 2 Large Mixing Bowl
- Electric Whisk
- Scales / Measuring Jug / Measuring Spoons
- Food processor
- 2 Greased Sandwich Cake Tins
Finely grate your butternut squash
Crack your eggs into a large mixing bowl, add you sugar and mix using your electric whisk for 4 mins until pale frothy and a cappuccino colour
Add the grated butternut squash and mix for a further 2 minutes with the electric whisk
Pop your walnuts into the food processor and blitz until a fine powder. This may take a couple of minutes
Add your ground walnuts, almond flour, melted dark chocolate, coffee and baking powder to the mixing bowl
Mix with your electric whisk until well combined
Add the mix to your prepared cake tins equally
Pop into your pre heated oven on the middle shelf and bake for 25 – 30 minutes
You will know it is baked when it bounces back when lightly pressed and has shrunk slightly from the cake tin edges
When baked, place on a cooling rack and wait until cooled before turning out.
Whilst your cake is cooling you can make the icing
Place your softened butter into a large mixing bowl and add your icing sugar
Add your coffee and then mix until well combined with your electric whisk
Add your marscapone
And whisk until well combined and your icing is smooth
Pop in the fridge for 15 minutes
Pop the first layer of your cake onto a plate and using a spatula add a third of the icing to the cake and spread evenly
Add the second layer of cake to the first.
Add the rest of the icing and spread evenly.
Add your walnut halves to the icing to decorate.
Kick back and enjoy
This cake keeps well in an air tight container in the fridge.