Chocolate Cake
with Vanilla Cream
Preparation
Total Time: 1 hr 50 min
Prep: 25 min
Cook: 25 min
Serves: 12
Difficulty: Moderate
Butternut squash adds healthy sweetness and moisture to this spongy chocolate cake. Top the vanilla cream with any fruit – sliced bananas would be delicious.
Ingredients
uncooked butternut squash
10 oz, peeled, diced (2 cups)
water
¼ cup(s)
vanilla extract
2 tsp
powdered sugar
14 Tbsp, (3/4 c plus 2 Tbsp)
all-purpose flour
⅔ cup(s)
unsweetened cocoa powder
¼ cup(s)
baking soda
¼ tsp
table salt
⅛ tsp
bittersweet chocolate
1½ oz, finely chopped (70% cocoa)
light butter
2 Tbsp, cut up
egg(s)
1 large
egg white(s)
2 large
heavy whipping cream
¼ cup(s)
powdered sugar
1 Tbsp
reduced-fat sour cream
¼ cup(s)
vanilla extract
¼ tsp
pomegranate seeds
½ cup(s)
Instructions
1 Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or nonstick aluminum foil so foil hangs over edges a little bit (or coat pan with cooking spray).
2 Combine squash and water in a microwavable mixing bowl; cover with vented plastic wrap (or wax paper). Microwave on High until squash is fork-tender, 8 minutes. Mash squash with potato masher or large spoon; stir in 2 tsp vanilla extract and let cool until lukewarm.
3 Meanwhile, in a medium bowl, sift together 14 Tbsp powdered sugar, flour, cocoa, baking soda and salt.
4 Combine chocolate and butter in a small microwavable bowl; cover with wax paper and microwave on Medium until chocolate softens and butter begins to melt, 15 seconds; stir until smooth.
5 Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.
6 Pour batter into prepared pan; spread into an even layer. Bake until a toothpick inserted in center comes out with a few moist crumbs clinging, 25 minutes. Cool completely in pan on wire rack.
7 While cake cools, in a small bowl, using an electric mixer, beat cream until thickened. Add powdered sugar; beat until stiff peaks form. Fold in sour cream and vanilla just until blended.
8 Remove cake from pan; remove parchment or foil. Cut into 12 pieces and serve topped with cream and pomegranate arils.
9 Serving size: 1 piece cake, 1 Tbsp vanilla cream and 1 Tbsp pomegranate arils
