Chocolate Fudge Cake

Instructions

1. Let's start with the squash! Peel, remove seeds, and cut your butternut squash into small cubes.
2. Steam or boil the squash until it's really tender - you should be able to easily mash it with a fork. This usually takes about 15-20 minutes.
3. Drain the squash really well and let it cool slightly. We don't want it too hot when we mix with chocolate!
4. While the squash is cooling, let's prep the chocolate. Break it into small pieces and melt it either in a double boiler or in short bursts in the microwave, stirring frequently. If using the microwave, go slow - chocolate can burn easily!
5. Line a 22cm springform pan with parchment paper, both bottom and sides. This will make it super easy to remove the cake later.
6. Now for the magic - put your cooked squash, melted chocolate, and cocoa powder in a food processor.
7. Blend until completely smooth and silky. You might need to stop and scrape down the sides a few times. We want this mixture absolutely smooth - no squash pieces allowed!
8. Pour this gorgeous chocolate mixture into your lined pan, smoothing the top with a spatula.
9. Cover with plastic wrap (not touching the surface) and refrigerate overnight. This setting time is crucial for the perfect fudgy texture.
10. When ready to serve, whip your vegan cream until stiff peaks form.
11. Carefully remove the cake from the springform pan using the parchment paper.
12. You can either spread the whipped cream over the whole cake or pipe decorative swirls around the edge.
13. For the finishing touch, dust with additional cocoa powder using a fine-mesh sieve, or sprinkle with chocolate curls.
14. Keep this cake refrigerated until serving time - it tastes best cold and will get quite soft at room temperature.
15. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
16. For the best texture and flavor, let the cake sit at room temperature for about 5-10 minutes before serving.