Kabocha, Olive Oil, and Bittersweet Chocolate Cake | Chic Eats

Ingredients

• 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 (1.4 grams) freshly ground nutmeg
• 3/4 teaspoon (4 grams) flake-style salt Note: I used coarse Morton's kosher for this recipe.
• One 1-pound (455 grams) piece of kabocha squash
• 1 cup plus 1 tablespoon (226 grams/255 milliliters) quality olive oil
• 1 1/3 cups (265 grams) granulated sugar
• 3 eggs (150 grams out of shell), room temperature
• 5 ounces (157 grams) 70% Valrhona bittersweet chocolate bar, chopped into small bits.
• 3 tablespoons pepitas
• 2 tablespoons crushed cacao nibs
• 1 1/3 cups (150 grams) powdered sugar
• 2 tablespoons hot filtered water
• 3 tablespoons extra-virgin olive oil