Kabocha, Olive Oil & Bittersweet Chocolate Cake From Nicole Rucker & Gjelina

Directions

1. Heat the oven to 425°F (220°C). On a sheet pan, drizzle the squash with olive oil, turn the piece cut-side down, and cook until very soft and beginning to caramelize around the edges, 30 to 45 minutes. Remove from the oven and let cool. Scrape out the squash flesh and transfer to a food processor. Pulse until smooth.
2. Measure out 1 cup (225 grams) and let it cool to room temperature. (Store any leftovers in the fridge, tightly covered, for up to 5 days—the puree is very good smeared on toast.)
3. Heat oven to 325℉ (165°C). Butter a 9x5-inch (23x12-centimeter) loaf pan.
4. Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt into a large bowl. In a medium bowl, whisk together the granulated sugar, olive oil, squash puree, and eggs. Make a well in the center of the flour mixture and pour in the squash mixture. Whisk until just combined. Stir the chocolate into the batter.
5. Pour the batter into the prepared pan and bake until browned on the top and a skewer inserted in the center of the cake comes out clean, 75 to 90 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the edges and invert the cake from the pan and let cool on the rack for another 20 minutes. Transfer to a serving plate.
6. In a small, dry frying pan over medium heat, gently toast the pepitas until just fragrant and beginning to brown, 3 to 5 minutes. Let cool.
7. To make the glaze, in a small bowl, whisk the confectioners’ sugar with 2 tablespoons hot water until you have a thick glaze. Add more confectioners’ sugar or water as needed to create a smooth glaze with the viscosity of honey. Slowly drizzle in the olive oil, whisking constantly.
8. Pour the glaze over the cake, allowing it to drip over the sides. Sprinkle with the cacao nibs and pepitas and let the glaze set completely before serving, about 1 hour.