A beautiful, very simple winter dish are these butternut squash cakes.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 2 9-inch cake layers (unfrosted) |
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 1 ¾ cups white sugar
- ¾ cup unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon maple extract
- 1 ⅓ cups brewed coffee
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.
- Try not to use too strong of a coffee, as it might overpower the flavor.
Reviews
it looks so good