Description
This Squash and Chocolate Spice Cake with Cream Cheese Frosting combines the rich flavor of semisweet chocolate with the warmth of spices and the natural sweetness of grated squash. Topped with a creamy, tangy frosting, it offers a unique twist on traditional spiced cakes, making it a perfect dessert for any occasion.
Ingredients
For the Cake:
- 1/3 cup vegetable oil, plus more for brushing
- 1 pound wedge Calabaza squash, peeled and seeded
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons five-spice powder
- 1 teaspoon kosher salt
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 ounces semisweet chocolate, coarsely chopped (about 3/4 cup)
For the Frosting:
- 4 ounces cream cheese, at room temperature
- 1 stick unsalted butter, softened
- 1/2 cup confectioners’ sugar
Instructions
- Prepare the Squash: Grate the squash using the large holes of a box grater to yield about 3 cups. Wrap the grated squash in a clean kitchen towel and squeeze to remove as much moisture as possible.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Brush an 8×8-inch cake pan with vegetable oil, line the bottom and two sides with parchment paper (leaving a 2-inch overhang), and brush the parchment with oil.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, five-spice powder, and salt.
- Mix Wet Ingredients: In a large bowl, combine the grated squash, yogurt, eggs, melted butter, granulated sugar, and vanilla extract. Stir until well combined.
- Combine and Fold in Chocolate: Add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped chocolate.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan on a wire rack for 10 minutes. Then, lift it out using the parchment overhang and transfer to the rack to cool completely.
- Prepare Frosting: Using a mixer, beat the cream cheese and softened butter until smooth. Gradually add the confectioners’ sugar, beating until fluffy.
- Frost the Cake: Once the cake has cooled, spread the frosting evenly over the top.
Notes
- For a variation, use butternut squash if Calabaza squash is unavailable.
- Spice adjustments: If you prefer, you can replace the five-spice powder with cinnamon, nutmeg, and cloves.
- Add-ins: Consider incorporating chopped walnuts or pecans for added texture.
- Prep Time: 40 minutes
- Cook Time: 50-55 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
