Butternut Chocolate Cake

Recipe created by Chef Roland

You ‘better-not’ miss baking this scrumptious cake soon!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg-free Teatime Chocolate 1 kg
Water 425 g
Butter 225 g
Chocolate Ganache OR Buttercream 250 g
Desiccated Coconut 150 g
Butterscotch Crushed 75 g
Melted Butter 30 g
Freshly Grated Nutmeg 1/4 tsp


For The Roasty Butternut Crumb:
  1. Lightly toast the desiccated coconut to a light brown colour and take it off the flame.
  2. While still warm, add the crushed butterscotch, nutmeg powder, and melted butter. Mix well and set aside.
For The Cake:
  1. In a mixing bowl, water, oil, and premix. Use a flat paddle and mix at slow speed for 1 minute.
  2. Scrape sides and mix on medium speed for 3 minutes.
  3. Pour the required quantity of batter in moulds.
  4. Bake at: 170*C.
  5. Bake for: 35-40 minutes.
For The Assembling:
  1. Thoroughly cool the cake.
  2. Apply chocolate ganache or buttercream evenly over the top of the cake.
  3. Sprinkle evenly with the butternut crumb.