Photo of Chocolate Cake with Vanilla Cream by WW

Chocolate Cake with Vanilla Cream

6
5
5
SmartPoints® value per serving
Total Time
1 hr 50 min
Prep
25 min
Cook
25 min
Serves
12
Difficulty
Moderate
Butternut squash adds healthy sweetness andmoisture to this spongy chocolate cake. Top thevanilla cream with any other fruit – sliced bananaswould be delicious.

Ingredients

uncooked butternut squash

10 oz, (285 g), peeled, diced (2 cups)

water

¼ cup(s), (60 ml)

vanilla extract

2 tsp(s), (10 ml)

powdered sugar (icing sugar)

14 tbsp(s), (210 ml) (3/4 c plus 2 Tbsp)

all-purpose flour

cup(s), (150 ml)

unsweetened cocoa powder

¼ cup(s), (60 ml)

baking soda

¼ tsp(s), (1 ml)

table salt

tsp(s), (0.5 ml)

bittersweet chocolate

1½ oz, (43 g), finely chopped (70% cocoa)

light butter

2 tbsp(s), (30 ml), cut up

egg(s)

1 large

egg white(s)

2 large

heavy whipping cream

¼ cup(s), (60 ml)

powdered sugar (icing sugar)

1 tbsp(s), (15 ml)

reduced-fat sour cream

¼ tbsp(s), (60 ml)

vanilla extract

¼ tsp(s), (1 ml)

pomegranate seeds

½ cup(s), (125 ml)

Instructions

  1. Preheat oven to 180°C (350°F). Line an 20-cm (8-inch) square baking pan with parchment paper or nonstick aluminum foil so foil hangs over edges a little bit (or coat pan with cooking spray).
  2. Combine squash and water in a microwavable mixing bowl; cover with vented plastic wrap (or wax paper). Microwave on High until squash is fork-tender, 8 minutes. Mash squash with potato masher or large spoon; stir in 2 tsp vanilla extract and let cool until lukewarm.
  3. Meanwhile, in a medium bowl, sift together 210 ml (14 Tbsp) powdered sugar, flour, cocoa, baking soda and salt.
  4. Combine chocolate and butter in a small microwavable bowl; cover with wax paper and microwave on Medium until chocolate softens and butter begins to melt, 15 seconds; stir until smooth.
  5. Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.
  6. Pour batter into prepared pan; spread into an even layer. Bake until a toothpick inserted in center comes out with a few moist crumbs clinging, 25 minutes. Cool completely in pan on wire rack.
  7. While cake cools, in a small bowl, using an electric mixer, beat cream until thickened. Add powdered sugar; beat until stiff peaks form. Fold in sour cream and vanilla just until blended.
  8. Remove cake from pan; remove parchment or foil. Cut into 12 pieces and serve topped with cream and pomegranate arils.
  9. Serving size: 1 piece cake, 15 ml (1 Tbsp) vanilla cream and 15 ml (1 Tbsp) pomegranate arils

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