I often modify recipes to use less sugar or swap out fats with yogurt in an attempt to make it healthier. When I received this recipe from my CSA, I wanted to give it a try even though I couldn’t imagine that it would be as good as a regular chocolate cake.
Well let me tell you — it was delicious and moist! I made it for dessert after a small dinner party. I DID NOT tell anyone that there was squash in it. I let everyone taste it first and only after the compliments 😉 did I tell them it was made with pureed squash. Everyone was surprised – they couldn’t tell that it was any different than any other chocolate cake.
And, of course, I modified the recipe! So a special thanks to My Minnesota Farmer CSA and member Melissa for sharing this with me.
Try it — you won’t be disappointed! Besides, what else will you do with all that garden/farm market squash?
- ½ cup olive oil or ¾ cup plain yogurt
- 1 cup of white or brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups firmly packed pureed squash -- original recipe called for summer squash, but I used acorn. Butternut would be equally as good. Use any squash you've cooked, pureed, and drained!
- ¼ cup butter (room temperature, softened)
- 1-1/4 cups powdered sugar
- 6 tablespoons unsweetened cocoa powder
- ¼ cup milk
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit
- Spray and dust with flour, a 9x13 inch cake pan
- In a large bowl, mix together the oil or yogurt, sugar, and vanilla extract and mix with an electric mixer until well blended.
- In another bowl, combine the dry ingredients - flour, baking soda, cocoa powder, and salt.
- Add dry ingredients to wet slowly and mix until well combined.
- Fold in the squash.
- ~Your batter will be thick~ If it's too crumbly, add milk a few tablespoons at a time until it's more moist and batter comes together.
- Pour batter into prepared cake pan and bake for 25-35 minutes until toothpick inserted into center of cake comes out clean.
- Let cake cool completely.
- Cream butter in a mixing bowl with electric mixer.
- Gradually add powdered sugar, cocoa powder, milk, and vanilla.
- Beat until it comes together and is of spreadable consistency. Add more milk if too thick or more powdered sugar is too thin.
- Spread frosting over the cool cake.
- Serve and enjoy!