Watch a Little Lose a Little / Watch A Lot Lose A Lot Chocolate Cake

Ingredients

  • 10 oz uncooked butternut squash, peeled, diced (2 cups)
  • 1/4 cup water
  • 2 tsp vanilla extract
  • 14 Tbsp powdered sugar (your mindfulness practice for the day)
  • 2/3 cup unbleached all-purpose flour
  • 1/4 cup high-quality unsweetened cocoa powder 
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1 1/2 oz bittersweet chocolate (70% cocoa) (I use Guittard)
  • 2 Tbsp light butter, cut up (I could not find light butter so I used regular butter, oh well)
  • 1  egg
  • 2  egg whites
  • 1/4 cup heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1/4 cup reduced-fat sour cream
  • 1/4 tsp vanilla extract
  • handful of pomegranate seeds - maybe 3 on each square

I brought this to my office holiday party and no one noticed it’s made from steamed squash. I cut the cake into squares and topped each one with a small amount of freshly whipped cream and a few pomegranate seeds, which made for an elegant presentation. It’s delicious.


Adapted from Weight Watchers

 

How to make it

  1. Preheat oven to 350°F. Line an 8- or 9-inch square baking pan with parchment paper or nonstick aluminum foil so paper foil hangs over edges a little bit. I used a 9-inch square pan, which makes the pieces a little thinner, which I liked. 
  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 potato masher or large spoon; stir in 2 tsp vanilla extract and let cool until lukewarm.
  3. Meanwhile, in a medium bowl, sift together 14 Tbsp powdered sugar, flour, cocoa, baking soda, and salt.
  4. Combine chocolate and butter in a small microwavable bowl; cover with wax paper and microwave on Medium 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 (I used a mixer). Gently fold in flour mixture just until blended.
  6. Pour batter into prepared pan; spread into an even layer. Bake until a toothpick inserted in center comes out with a few moist crumbs clinging, 25 minutes, or check around 20 minutes if you’re using a 9-inch pan. Cool completely in pan on wire rack.
  7. While cake cools, in a small bowl, using an electric mixer, beat cream until thickened. Add powdered sugar; beat until stiff peaks form. Fold in sour cream and vanilla just until blended.
  8. Remove cake from pan; remove parchment or foil. Cut into 12 pieces and serve topped with cream and pomegranate seeds.