Kabocha Olive Oil Bittersweet Chocolate Cake From Nicole Rucker Gjelina

Ingredients

• Kabocha Cake
• 1 (1-pound / 455-gram) piece kabocha squash, seeded
• Extra-virgin olive oil for drizzling, plus 1 cup plus 1 tablespoon (255ml)
• 1 1/2 cups (180 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 2 teaspoons ground nutmeg
• 3/4 teaspoon kosher salt
• 1 1/3 cups (265 grams) granulated sugar
• 3 large eggs
• 8 ounces (230 grams) bittersweet chocolate, finely chopped
• 3 tablespoons raw pepitas (for the glaze)
• Olive Oil Glaze
• 1 1/4 cups (150 grams) confectioners’ sugar, sifted
• 2 tablespoons hot water
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons crushed cacao nibs

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