Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 10,500+ healthy, delicious recipes
Photo of Fudgy chocolate cake by WW

Fudgy chocolate cake

5
5
5
SmartPoints® value per serving
Total Time
1 hr 35 min
Prep
25 min
Cook
25 min
Serves
12
Difficulty
Easy
Don't be scared off by the long ingredient list for this chocolate cake. It's a bit of a project, but the recipe is well worth the effort, and its multiple prep steps worth your time, for the rich, moist, masterful chocolate cake it tuns out. Ideal for casual entertaining, or for treating yourself and your family during an otherwise ordinary week, these cake squares are deeply chocolaty. Be sure to limit the baking time to right around 25 minutes for maximum moistness. Mashed butternut squash lends sweetness and it's the secret ingredient that adds unbelievable moisture to this cake. A sprinkling of rice cereal and mini chocolate chips gives an extra pop of flavor and texture.

Ingredients

Uncooked butternut squash

2 cup(s), peeled, diced (about 10 oz)

Water

¼ cup(s)

Vanilla extract

2 tsp

Powdered sugar (confectioner's)

14 Tbsp, (3/4 c plus 2 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, finely chopped (70% cocoa)

Light butter

2 Tbsp, stick-form, cut up

Egg(s)

1 large egg(s)

Egg white(s)

2 large

Crispy rice cereal

½ cup(s)

Mini chocolate chips

2 Tbsp

Sea salt

½ tsp, coarse variety (or to taste)

Instructions

  1. Preheat oven to 350°F. Line 8-inch square baking pan with nonstick aluminum foil (or coat with cooking spray if you prefer).
  2. Combine squash and water in a microwavable bowl; cover with vented plastic wrap or wax paper. Microwave on High until squash is fork-tender, 8 minutes. Mash squash with a potato masher or large spoon; stir in vanilla and cool until lukewarm (place in refrigerator to cool faster).
  3. Meanwhile, sift together powdered sugar, flour, cocoa, baking soda and table salt into a medium bowl.
  4. Combine bittersweet chocolate and butter in a small microwavable bowl; cover with wax paper. Microwave on Medium (50% power) 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 and spread into an even layer; sprinkle top with cereal, chocolate chips and sea salt. Bake until a toothpick inserted in center comes out with just a few moist crumbs clinging to it, 25 minutes; cool completely on rack. Remove foil from pan; cut into 12 equal pieces.
  7. Serving size: 1 piece

More recipes for you

More recipes for you