Chocolate Pumpkin Cake

by Kayla Magazine
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chocolate pumpkin cake

Autumn makes me happy. Whenever the trees turn yellow and leaves fall down like a rain. We harvest as we bid farewell to summer. It is time to dig the potatoes, pull onions and garlic, roll the pumpkins to a warmer place. I think autumn should be called pumpkin season. And I really like that. Because pumpkins are healthy and nutritious. I make soups with them, green cocktails. Every year I dry pumpkin seeds and we eat them all. It is impossible not to like pumpkin pies. A hot chocolate drink and warm cake will lift your spirits all day long. This chocolate pumpkin cake melts in your mouth. It will fill your house with a delicious smell. Here is the recipe.

Chocolate Pumpkin Cake

10.5 oz (300 g) pumpkin

4 free range eggs room temperature

1 + 1/2 cups (192g) all-purpose flour

1 cup (180 g) cane sugar

1/2 glass oil

1 lime juice

3 tablespoons organic unsweetened cocoa

1 teaspoon cinnamon

2 teaspoons baking powder

butter for bread loaf pan greasing

Chocolate icing

5 oz (150 g) quality dark chocolate

5 oz (150 g) heavy cream

Instructions:

1. Prepare the pumpkin: cut the skin, remove the seeds, and place them in a dry area. Place pumpkin in a high-power blender and blend it until smooth.
2. Beat the eggs with an electric whisk. Add the sugar and cinnamon and beat the mixture again.

3. Mix flour together with the baking soda in a big mixing bowl.

4. Pour the mashed pumpkin into the large bowl. If there is any juice, remove it. Then put all the flour into a sieve and gradually sieve it onto the pumpkin mass. The dough should be able to be mixed with a spoon, but quite thick. If the pumpkin is juicy and the dough is runny, add a little more flour.

5. Adjust the oven rack to the lower third position and preheat the oven to 350°F/180°C. Lowering the oven rack prevents the top of your bread from browning too much, too soon. Bake for 60 minutes.

6. After removing from oven the chocolate pumpkin cake, leave it until it cools down a bit. Loosen the edges with a knife and remove from the pan. Cover with your homemade chocolate icing. Cover and store leftover chocolate pumpkin cake at room temperature for up to 3–4 days, or in the refrigerator for up to a week. Enjoy!

Chocolate Icing:

  1. Pour the cream into a smaller pot. Heat until it boils. Once it boils, immediately remove it from the heat and add the finely broken chocolate. Wait a few minutes until the chocolate starts to melt.
  2. Mix the chocolate and cream well until a smooth mass is obtained – chocolate glaze.
  3. When the mass becomes smooth, immediately pour it onto the cake. If you leave the glaze to sit longer, it will set. In this case you will need to spread it with a spatula. You won’t be able to get nice runny chocolate icicles. This is why, I pour it right away. Let the cake stand for about 15 minutes until the icing is set.

Tips:

If you want the cake to be dark, use pure organic cocoa. Cocoa mixed with sugar and milk powder will not give your cake a dark cocoa color.

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chocolate pumpkin cake

Chocolate Pumpkin Cake

Serves: 6 Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

10.5 oz (300 g) pumpkin

4 free range eggs room temperature

1+1/2 cups (192g) all-purpose flour

1 cup (180 g) cane sugar

1/2 glass oil

1 lime juice

3 tablespoons organic unsweetened cocoa

1 teaspoon cinnamon

2 teaspoons baking powder

butter for bread loaf pan greasing

5 oz (150 g) quality dark chocolate

5 oz (150 g) heavy cream

Instructions

1. Prepare the pumpkin: cut the skin, remove the seeds, and place them in a dry area. Place pumpkin in a high-power blender and blend it until smooth.
2. Beat the eggs with an electric whisk. Add the sugar and cinnamon and beat the mixture again.

3. Mix flour together with the baking soda in a big mixing bowl.

4. Pour the mashed pumpkin into the large bowl. If there is any juice, remove it. Then put all the flour into a sieve and gradually sieve it onto the pumpkin mass. The dough should be able to be mixed with a spoon, but quite thick. If the pumpkin is juicy and the dough is runny, add a little more flour.

5. Adjust the oven rack to the lower third position and preheat the oven to 350°F/180°C. Lowering the oven rack prevents the top of your bread from browning too much, too soon. Bake for 60 minutes.

6. After removing from oven the chocolate pumpkin cake, leave it until it cools down a bit. Loosen the edges with a knife and remove from the pan. Cover with your homemade chocolate icing. Cover and store leftover chocolate pumpkin cake at room temperature for up to 3–4 days, or in the refrigerator for up to a week. Enjoy!

Chocolate Icing:

  1. Pour the cream into a smaller pot. Heat until it boils. Once it boils, immediately remove it from the heat and add the finely broken chocolate. Wait a few minutes until the chocolate starts to melt.
  2. Mix the chocolate and cream well until a smooth mass is obtained - chocolate glaze.
  3. When the mass becomes smooth, immediately pour it onto the cake. If you leave the glaze to sit longer, it will set. In this case you will need to spread it with a spatula. You won't be able to get nice runny chocolate icicles. This is why, I pour it right away. Let the cake stand for about 15 minutes until the icing is set.

Notes

If you want the cake to be dark, use pure organic cocoa. Cocoa mixed with sugar and milk powder will not give your cake a dark cocoa color.

Tried this recipe?
Mention me on Instagram at @kaylamagazineofficial or tag #kaylamagazineofficial

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