Kabocha, olive oil & bittersweet chocolate cake from Gjelina: Cooking from Venice, California (page 342) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on November 11, 2024

    After reading the great reviews I had to try this. It definitely did deliver! Although sounding a bit like hippie food this cake was a surprising hit at my family gathering and also my toddlers favourite. I reduced the sugar a bit and made a shortcut by using unsweetened pure canned pumpkin puree. Turned out super moist and still tasted good after several days (only had leftovers because I made way too many cakes that day). Next time I would only reduce the amount of glaze or just omit it. My cake got quite dark at the end of the baking time, so I put some foil over it.

  • metacritic on November 30, 2020

    This is terrific. I drained the squash for four hours and extracted no liquid at all. I, too, will skip this step going forward. The cake is deeply chocolate-y, exceedingly moist, with a long lingering note that comes from the squash but can't be easily placed. It is perfect on a holiday table given the cinnamon and nutmeg that spikes the batter. I'll be making again in just about 4 weeks.

  • TrishaCP on October 14, 2018

    Wow, this cake is really wonderful. Based on all of the ingredients, I was worried it might be too sweet, but the bitterness of the chocolate and cocoa nibs and the savoriness of the olive oil and squash took care of that worry. Roasting the squash took some time but it wasn't at all difficult- you just need to plan ahead. (I let the squash sit in cheesecloth overnight, but it lost virtually no liquid, so I would skip that step in the future.)

  • clcorbi on March 15, 2017

    I have now made this recipe twice, once as a cake and once as muffins, and I'm happy to say it's a new favorite. This recipe produces a ridiculously moist, complex cake that is just sort of addicting. I cheated both times by using canned butternut squash purée, a shortcut I wholeheartedly recommend because it makes the prep quite fast. If I make this a third time, I'd like to try roasting the purée to see if I can add in some nice smoky flavor without having to roast a whole squash. The first time I made this recipe I felt like the glaze was too much--it was sort of overpowering in comparison to the cake. That problem was solved by making muffins, which I dipped lightly into the glaze for a nice, thin coating. Now that I've tried it both ways, I definitely prefer my muffin version of this recipe, and that's how I'll make it in the future. I would really, really recommend this recipe.

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