Fudgy Chocolate
Cake
Preparation
Total Time: 1 hr 35 min
Prep: 25 min
Cook: 25 min
Serves: 12
Difficulty: Easy
Mashed butternut squash lends sweetness and moisture to this moist chocolate cake. A sprinkling of rice cereal and mini chocolate chips gives an extra pop of flavor and texture.
Ingredients
uncooked butternut squash
2 cup(s), peeled, diced (about 10 oz)
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
crispy rice cereal
½ cup(s)
mini chocolate chips
2 Tbsp
sea salt
½ tsp, coarse variety (or to taste)
Instructions
1 Preheat oven to 350°F. Line 8-inch square baking pan with nonstick aluminum foil (or coat with cooking spray if you prefer).
2 Combine squash and water in a microwavable bowl; cover with vented plastic wrap or wax paper. Microwave on High until squash is fork-tender, 8 minutes. Mash squash with a potato masher or large spoon; stir in vanilla and cool until lukewarm (place in refrigerator to cool faster).
3 Meanwhile, sift together powdered sugar, flour, cocoa, baking soda and table salt into a medium bowl.
4 Combine bittersweet chocolate and butter in a small microwavable bowl; cover with wax paper. Microwave on Medium (50% power) 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 and spread into an even layer; sprinkle top with cereal, chocolate chips and sea salt. Bake until a toothpick inserted in center comes out with just a few moist crumbs clinging to it, 25 minutes; cool completely on rack. Remove foil from pan; cut into 12 equal pieces.
7 Serving size: 1 piece
