Who doesn’t love a rich, moist chocolate cake that melts in your mouth? But what if I told you that this indulgent dessert could also be a source of hidden nutrition? Yes, you heard it right! In this recipe, we will be creating a delicious chocolate cake using butternut squash as a secret ingredient. The squash adds moisture and a subtle sweetness to the cake while sneaking in some essential vitamins and minerals. So let’s embark on this delightful culinary adventure and create a chocolate cake that will not only satisfy your sweet tooth but also nourish your body.
✨ INGREDIENTS ✨
- 1 1/2 lbs butternut squash (650-700g)
- 4 bars of clean chocolate (100g each)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Cacao powder (for decoration)
✨ INSTRUCTIONS ✨
- Prepare the Butternut Squash:
- Begin by preheating your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and remove the seeds.
- Place the squash halves on a baking sheet, cut side down, and roast for about 45 minutes or until the flesh is tender.
- Once cooked, allow the squash to cool before peeling off the skin and cubing the flesh.
- Melt the Chocolate:
- Break the chocolate bars into small pieces and place them in a heatproof bowl.
- Set up a double boiler by filling a saucepan with an inch of water and placing the bowl on top, ensuring it doesn’t touch the water.
- Gently heat the water over medium-low heat, allowing the chocolate to melt slowly.
- Stir occasionally until the chocolate is completely smooth and melted. Remove from heat and set aside.
- Prepare the Cake Batter:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Fold in the cubed butternut squash until evenly distributed throughout the batter.
- Finally, pour in the melted chocolate and gently fold it into the batter until fully incorporated.
- Bake the Cake:
- Grease a 9-inch cake mold with butter or cooking spray, ensuring all sides are well coated.
- Pour the prepared cake batter into the mold, smoothing the top with a spatula.
- Preheat your oven to 350°F (175°C) and place the cake mold in the center rack.
- Bake for approximately 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the mold for 10 minutes.
- Transfer the cake to a wire rack and let it cool completely before refrigerating.
- Decorate and Serve:
- Once the cake has chilled in the refrigerator for a few hours
