Squash Cake with Dark Chocolate Ganache
Preparation
55 MIN
Cooking
1 H 20 MIN
Cooling
3 H
Output
8 to 10 servings
Freezes

Squash Cake with Dark Chocolate Ganache

Ingredients

    Cake

  • 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

    Ganache

  • 1 lb (450 g) dark chocolate, chopped
  • 1 ¾ cups (430 ml) 35% cream

Preparation

Cake

  1. 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.
  2. Place the squash cubes on the baking sheet. Cook for 45 minutes, stirring twice.
  3. 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.
  4. In a bowl, combine the flour, baking powder, baking soda and spices.
  5. 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.
  6. 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.

Ganache

  1. Meanwhile, place the chocolate in a bowl.
  2. In a small pot, bring the cream to a boil. Pour over the chocolate. Let sit for 2 minutes without stirring.
  3. Whisk until the ganache is smooth and creamy. Let cool to room temperature, stirring occasionally, until thick and spreadable, about 3 hours.

Assembly

  1. Cut each cake in half horizontally to get four layers in total. Divide one-third of the ganache between three of the cake layers. Stack the ganache-covered layers one on top of the other. Top with the remaining cake layer. Completely cover the cake with the remaining ganache.