Squash Cake with Dark Chocolate Ganache
The flavours of fall are all up in this gorgeous cake recipe! Butternut squash blends together with cozy spices, and the whole is topped with a decadent dark chocolate ganache.
Ingredients
- 1 butternut squash, about 2.2 lb (1 kg), cubed
- 1 ¾ cup (265 g) unbleached all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground fennel seeds
- 1 pinch ground cloves
- 1 pinch ground black pepper
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (315 g) brown sugar
- 3 eggs
- 1 lb (450 g) dark chocolate, chopped
- 1 ¾ cups (430 ml) 35% cream
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper. Butter the sides of two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.
- Place the squash cubes on the baking sheet. Cook for 45 minutes, stirring twice.
- In a food processor, purée the squash until smooth. Let cool. You will need 1 ½ cups (375 ml) of the squash purée for the cake.
- In a bowl, combine the flour, baking powder, baking soda and spices.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, then the squash purée. Whisk until smooth. Add the flour mixture. Divide the batter between the two cake pans.
- Bake for 30 minutes or until a toothpick inserted in the centre of one of the cakes comes out clean. Let cool. Unmould and let cool completely on a wire rack, about 2 hours.
The flavours of fall are all up in this gorgeous cake recipe! Butternut squash blends together with cozy spices, and the whole is topped with a decadent dark chocolate ganache.