Chocolate cake with vanilla cream
7
Points®
Total time: 1 hr 50 min • Prep: 25 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
This easy sheet cake blends a rich, chocolatey sponge cake with a decadent vanilla sour cream frosting. Butternut squash is the secret to the cake’s sweet flavor and moist texture. Here, we’ve garnished the frosting with ruby red pomegranate seeds, but you can mix it up and top with any fruit—sliced bananas or fresh berries would also be delicious. For the best results, just make sure to use fresh fruit over the frozen variety. You can make this cake a day ahead. Let it stand unfrosted and covered at a room temperature. Right before serving, make the frosting, spread it evenly over the top of the cake and sprinkle the pomegranate seeds over the top.
Ingredients
Raw butternut squash
10 oz
Water
¼ cup(s)
Vanilla extract
2 tsp
Powdered sugar (confectioner's)
14 Tbsp
All-purpose flour
⅔ cup(s)
Unsweetened cocoa powder
¼ cup(s)
Baking soda
¼ tsp
Table salt
⅛ tsp
Bittersweet chocolate
1½ oz
Light butter
2 Tbsp
Egg
1 large egg(s)
Egg whites
2 large
Heavy whipping cream
¼ cup(s), yields 2 cups whipped
Powdered sugar (confectioner's)
1 Tbsp
Reduced fat sour cream
¼ cup(s)
Vanilla extract
¼ tsp
Pomegranate seeds (arils)
½ cup(s)
Instructions
1
Preheat oven to 350°F. Line an 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 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, 1 Tbsp vanilla cream and 1 Tbsp pomegranate arils
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