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Epicurious

Ginger-Squash Cake with White Chocolate Frosting

3.9

(8)

Image may contain Fudge Food Dessert Chocolate and Cocoa
Ginger-Squash Cake with White Chocolate FrostingLisa Hubbard

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Nonstick vegetable oil spray
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup finely shredded peeled butternut squash
3/4 cup (packed) golden brown sugar
1/3 cup unsalted butter, melted
1 large egg
2 tablespoons finely grated peeled fresh ginger
1 1/4 teaspoons vanilla extract, divided
3/4 cup chopped toasted hazelnuts (about 4 ounces), divided
3 tablespoons whipping cream
3 ounces high-quality white chocolate (such as Lindt or Perugina)

Preparation

  1. Step 1

    Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.

    Step 2

    Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.

TagsCakeDessertGingerHerbs & SpicesButternut SquashSquashVegetableChocolateSnackBreakfastEasyMake AheadBakingElectric MixerFallBon Appétit
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