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.
Ингредиенты
- 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
Инструкция
- 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.
