Butternut squash adds healthy sweetness and moisture to this spongy chocolate cake. Top the vanilla cream with any other fruit – sliced bananas would be delicious.
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).
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.
Meanwhile, in a medium bowl, sift together 210 ml (14 Tbsp) powdered sugar, flour, cocoa, baking soda and salt.
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.
Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.
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.
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.
Remove cake from pan; remove parchment or foil. Cut into 12 pieces and serve topped with cream and pomegranate arils.
Serving size: 1 piece cake, 15 ml (1 Tbsp) vanilla cream and 15 ml (1 Tbsp) pomegranate arils
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