Chocolate Cake Recipes

Ingredients

Non Stick Vegetable Spray.
1 Cup all purpose flour
1tsp baking power
1tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp all spice
1 cup finely shredded peeled butternut squash
3/4 cup (packed) golden brown sugar
1/3 cup unsalted butter,melted
1 large egg
1tblsp finely grated peeled ginger
1 1/4 tsps vanilla extract,divided
3/4 cup chopped toasted hazelnuts (about 4oz), divided
3 tbls whipping cream
3 ounces high quality white chocolate (such as Lindt or Perugina)

Method

1. Preheat oven to 350,spray 9×9x2 ins metal baking pan with non stick spray.Whisk flour and next 5 ingredients in med bowl.Using electric mixer,Beat squash,brown sugar,butter egg,ginger,and 1 tsp vanilla in large bowl to blend.Fold in flour mixture and add 1/2 cup hazelnuts.
2. Transfer to pan,spreading edges(Layer will be thin)bake cake until tester inserted into center comes out clean,about 30 min.Cool.
3. Bring cream just to boil in small sauce panover med heat.Remove from heat.Add white chocolate and remaining 1/4 tsp vanilla;whisk until smooth.Let stand at room temp until thick enought o spread over cake(layer will be thin).Sprinkle remaining 1/4 cup nuts over.
4. Can be made one day ahead.Let stand at room temp cut into 16 squares and serve

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