Pumpkin-flavored chocolate cake is a wonderfully rich, fluffy, and moist cake. This rich chocolate cake with a hint of spice is best made in the fall and winter.
Ingredients:
For the cake:
- 800 g pumpkin or butternut squash – 500 g after peeling
- 2 cups all-purpose flour – 320 g
- 150 g brown sugar or regular granulated sugar, more than half a cup
- 1 cup vegetable oil – 250 ml
- 4 large eggs or 5 small eggs, about 280 g after breaking
- 20 g cocoa – about 3 flat tablespoons
- 16 grams of vanilla sugar
- 1 flat teaspoon each of cinnamon, baking soda, and baking powder
For the chocolate frosting:
- 80 g dark chocolate, 70%
- 80 ml heavy cream, 30%
Pumpkin-flavored chocolate cake
My glass holds 250 milliliters.
Take the eggs out of the fridge early to allow them to get to room temperature.
Cake tin: The cake will be somewhat lower if you use a 26 cm cake tin instead of the 24 cm one that I use.
Top/bottom baking option; oven temperature: 175 degrees; somewhat lower than the center rack. Adjust it ten to fifteen degrees lower for convection.
I calculated the number of calories using the ingredients I used. This is an estimate of calories derived from the ingredients I used in a particular recipe. I did not account for the chocolate icing when calculating the cake’s calorie count. I also recommend reading the full blog before starting to make the chocolate cake with pumpkin so you can get ready for the next steps of preparation well in advance. For example, I suggest preparing the pumpkin chunks first.
Combine all the dry ingredients together in a bowl and mix well until incorporated; you can use a kitchen whisk. This way, you can be sure that the cocoa, baking powder and baking soda will all get mixed in perfectly. Dry ingredients: the dry items weigh 2 cups of wheat flour (cake or common all-purpose), around 320 g; cocoa-20g, this is approximately three flat tablespoons, cinnamon-a level teaspoon (you only need a pinch to taste it), soda-coffee spoon and baking powder-coffee soon; vanillin sugar -1 bag -16 gr.
Advice: You can use half a teaspoon of vanilla essence or paste, some vanilla pod seeds, or homemade vanilla sugar in place of the vanilla sugar. But you add the paste or essence and the seeds later, that is, to the beaten egg fluff rather than to the loose components.
Now, preheat your oven. Preheat your oven to about 175 degrees with top/bottom baking.
In a large bowl, crack four extra-big free-run eggs (mine weigh 280 grams all in, cracked and lightly beaten) then add sugar to the weight of the mussed-up scales. Combine the sugar and eggs in a mixing bowl & beat on high speed until all of the sugar is dissolved into the eggs. You should end up with light and fluffy mixture after whipping it. It will to be beaten about for 10 minutes (or roughly half with a good mixer) Then pour 250 ml of vegetable oil for frying and combine no more than 5 seconds.
Cut the pumpkin into tiny pieces, measuring 1.5 by 1.5 cm, and add them to the bowl containing the oil and egg fluff. Make sure the pumpkin pulp weighs 500 grams total. I suggest using butternut squash, French pumpkin, or Provençal pumpkin, sometimes known as Muscat de Provence. Their flesh is melon-like, incredibly delicious and delicate. Incorporate the dry ingredients as well. Using a spatula, thoroughly mix everything.
First tip: 200 grams of melted and cooled butter cubes with 50 milliliters of milk can be used in place of the oil.
Tip 2: You can use other fruits weighing 400–500 grams for pumpkin. I suggest chopping into smaller pieces, like with apples or pears.
Get a 24 cm diameter cake tin ready, or use one of a comparable size. Additionally, you can use a somewhat larger form. At that point, the dough will be lower and most likely bake more quickly. Grease the inside rims of the baking tin with a little butter or margarine to ensure that the high strips of parchment paper adhere firmly to the inside of the tin. Line the bottom and sides of the tin with baking paper. Smooth the top of the baking tray after adding the prepared dough to it.
Put the dough-filled shape in an oven that has been preheated. Choose between top and bottom baking; preheat the oven to 175 degrees; bake for approximately 60 minutes on the middle shelf. In around half an hour, verify if the cake has baked through. Gently open the oven door and pierce the cake’s center with a wooden stick. The cake is done when the stick comes out dry. Avoid overdrying the dough by not baking it for an extended period of time “just to be sure.” After baking, crack the oven door open a little. You can remove the chocolate cake with pumpkin from the oven after five minutes.
While it’s not required, I suggest cooling them down and then spreading them with a rich chocolate and cream frosting. Simply bring 80 ml of 30% whipped cream to a boil in a small pot to prepare it. When it’s boiling, take it off the heat and add 80 grams of 70% dark chocolate that has been coarsely chopped (you may also use dark chocolate). Using a spatula, blend all the ingredients until the chocolate is fully dissolved in the heated cream, creating a thick, glossy mixture. Cover the cake with frosting. The icing will get more thicker as it cools. After that, you could add some spices to it, such cinnamon.
This cake keeps its freshness for a very long period. Once they’ve cooled, I suggest putting them in a clear shopping bag or string bag after loosely wrapping them in parchment paper. Store the cake for up to two days in a cool cupboard. If it hasn’t been consumed by then, put it in the fridge and cover it for three to four days.
Savor your food.
