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Kabocha, Olive Oil, & Bittersweet Chocolate Cake

Kabocha, Olive Oil, & Bittersweet Chocolate Cake
Author: The Adventures of Bob & Shan
Recipe type: Dessert
Prep time:  5 hours
Cook time:  90 mins
Total time:  6 hours 30 mins
Serves: 8-10
A delicious cake, great for breakfast or dessert, with complex flavours of Kabocha squash and olive oil.
  • 1 cup (225 g) kabocha squash puree
  • 255 ml extra virgin olive oil (any mild EVOO will do)+ more for drizzling
  • 1½ cup (180g) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp cinnamon
  • 1½ tsp nutmeg
  • ¾ tsp kosher salt
  • 1? cup (265 g) granulated sugar
  • 3 eggs
  • 6 oz bittersweet chocolate (finely chopped)
  • 3 tbsp pepitas (raw hulled pumpkin seeds)
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  • 75 g (1/2 cup) icing sugar
  • 1 tbsp hot water
  • 1 tbsp extra virgin olive oil
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  4. To make squash puree, heat oven to 425F, cut a 2 lb piece of kobacha squash into a few large pieces, place on a baking sheet and drizzle with olive oil. Roast 30-45 minutes, until squash is tender enough to be easily pierced with a fork.
  5. Once roasted, allow to cool, before remove the skin of the squash, and pureeing with a food processor. Transfer puree to a fine mesh strainer, or into some cheese cloth, and allow to drain for at least 4 hours or overnight.
  6. You will need 1 cup of the drained squash puree for the cake.
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  10. Preheat oven to 325F.
  11. Butter a 9x5 inch loaf pan.
  12. In a large bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, mix until combined.
  13. In a medium bowl, add sugar, olive oil, squash puree, and eggs. Whisk until combined.
  14. Pour the squash mixture into the dry flour mixture, and whisk until just combined.
  15. Mix the chocolate into the batter.
  16. Pour the batter into the loaf pan, and bake 75 to 90 minutes, until browned on top and a toothpick inserted into the center comes out clean (their will likely be some chocolate streaks, but there should be no batter on the toothpick).
  17. Once baked, remove from oven, and let cool on a wire rack for at least 20 minutes before icing.
  18. While the cake is cooling, in a dry pan on medium heat, roast the pepitas about 3-5 minutes until lightly toasted and fragrant.
  19. To make the icing, whisk together icing sugar and a tablespoon hot water, adding a small amount of additional water as necessary, until it has reached the consistency of honey. Whisk in a tablespoon of olive oil, and glaze the top of the cake once it has cooled.
  20. Sprinkle chopped dark chocolate, and the roasted pepitas on top of the glazed cake.
  21. Allow the glaze to set, about 45-60 minutes before serving.