Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour a 10 to 12-cup (2.5 to 3 litre) Bundt pan.
- In a bowl, combine the flour, baking powder, baking soda, spices and salt.
- In another bowl, combine the brown sugar and eggs with an electric mixer for 1 minute. Add the oil, milk and squash purée. Mix for 1 minute or until smooth. With the machine running on low speed or with a wooden spoon, stir in the dry ingredients.
- Spread two-thirds of the batter out in the prepared pan. Stir the cocoa powder into the remaining batter in the bowl. Gently pour the cocoa batter into the middle of the squash better. Using a small spoon or knife, gently swirl the two batters in small circular movements to create a marbled effect.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Turn the cake out onto a wire rack to unmould. Let cool completely, about 2 hours.
Frosting
- In a bowl, whisk together the cream cheese and butter with an electric mixer. Add the icing sugar. Whisk for 1 minute or until stiff peaks form.
- Using a spatula, spread the frosting over the top of the cooled cake. The cake will keep for 3 days, covered, at room temperature.
Chef’s tip
To make a homemade purée, cut a butternut squash or small pumpkin (about 2.2 lb/1 kg) in half. Remove the seeds and drizzle with olive oil. Place the squash cut-side down on a baking sheet lined with a silicone mat or parchment paper. Bake on the middle rack of an oven preheated to 400°F (200°C) for 45 minutes or until tender when poked with the tip of a knife. Let cool. Remove the flesh with a spoon. Compost the skin. The purée will keep for 5 days in an airtight container in the refrigerator or for 3 months in the freezer.