Kabocha Olive Oil Bittersweet Chocolate Cake From Nicole Rucker Gjelina
Ingredients
- Kabocha Cake
- 1 (1-pound / 455-gram) piece kabocha squash, seeded
- Extra-virgin olive oil for drizzling, plus 1 cup plus 1 tablespoon (255ml)
- 1 1/2 cups (180 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons ground nutmeg
- 3/4 teaspoon kosher salt
- 1 1/3 cups (265 grams) granulated sugar
- 3 large eggs
- 8 ounces (230 grams) bittersweet chocolate, finely chopped
- 3 tablespoons raw pepitas (for the glaze)
- Olive Oil Glaze
- 1 1/4 cups (150 grams) confectioners’ sugar, sifted
- 2 tablespoons hot water
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons crushed cacao nibs
Instructions
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