Chocolate Cucuzza Cake
Indulge in the unexpected with Chocolate Cucuzza Cake, a moist and decadent dessert that sneaks in a wholesome twist. This unique recipe combines rich cocoa, semi-sweet chocolate chips, and freshly grated cucuzza squash for a treat that's both chocolatey and incredibly tender. Perfectly spiced with a hint of cinnamon, the cake is a delightful balance of warmth and sweetness. Easy to prepare in under 20 minutes, it’s baked to perfection in just under an hour, making it an ideal option for weeknight baking or special gatherings. Dust with powdered sugar for an elegant finish, and serve this show-stopping dessert to wow your guests with its surprising and delicious secret ingredient. Keywords: chocolate cucuzza cake, moist chocolate cake, unique squash dessert, easy baking recipes, rich cocoa cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 0.75 cups whole milk
- 2 cups grated cucuzza squash
- 0.75 cups semi-sweet chocolate chips
- 0.25 cups powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and whole milk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated cucuzza squash and semi-sweet chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optionally, dust the top of the cake with powdered sugar before serving for added sweetness and decoration.
Nutrition Facts
Calories |
4285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2078 mg | 90% | |
| Total Carbohydrate | 706.7 g | 257% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 423.9 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 560 mg | 43% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 3319 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
