Pumpkin and Chocolate Cake
This Pumpkin and Chocolate Cake is an indulgent dessert that combines the earthy sweetness of pumpkin with the rich, bittersweet flavor of dark chocolate. Perfect for any occasion, this cake brings a unique twist to your dessert table. With its moist texture and a decadent chocolate ganache topping, this cake is sure to be a crowd-pleaser. Follow this detailed recipe for a step-by-step guide to creating this delicious treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin | 600g |
| Sugar | 180g |
| All-purpose flour | 300g |
| Hazelnut flour | 50g |
| Sunflower oil | 100g |
| Eggs | 3 |
| Dark chocolate (for the cake) | 100g |
| Vanilla extract | 1 teaspoon |
| Salt | A pinch |
| Baking powder | 10g |
| Dark chocolate (for ganache) | 240g |
| Fresh cream (liquid) | 120ml |
| Physalis (for decoration) | 75g |
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Energy | 350 kcal |
| Carbohydrates | 45g |
| Protein | 5g |
| Fat | 18g |
| Fiber | 3g |
| Sugar | 30g |
| Sodium | 100mg |
Instructions
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Prepare the Pumpkin
Begin by preparing the pumpkin. Cut off the skin and remove the seeds. Once cleaned, cut the pumpkin into small cubes. You should have approximately 480g of pumpkin flesh. Place it into a food processor and blend until smooth, forming a pumpkin puree. Set aside for later use in the cake batter. -
-
Prepare the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour and hazelnut flour. Add a pinch of salt and set aside. -
Mix the Wet Ingredients
In the bowl of a stand mixer, add the sugar and vanilla extract. Beat these ingredients together until the mixture becomes light and fluffy. Gradually pour in the sunflower oil, mixing continuously until fully incorporated. Reduce the speed of the mixer. -
Add the Dry Ingredients
Slowly add the sifted dry ingredients to the wet mixture, one tablespoon at a time, allowing each addition to fully combine before adding more. This will create a dense batter, which is normal. -
Incorporate the Pumpkin Puree
Once the dry ingredients are incorporated, add the prepared pumpkin puree to the mixture. Stir gently to combine, making sure everything is evenly distributed. -
Add the Chocolate
Take the dark chocolate intended for the cake and chop it into small chunks. Fold the chocolate into the batter, mixing delicately with a spatula, moving from the bottom up to avoid overmixing and to maintain the airiness of the batter. -
Prepare the Baking Pan
Grease a 24cm round cake pan with sunflower oil, ensuring the sides are well-coated. Pour the cake batter into the prepared pan, leveling the surface with a spatula to ensure even baking. -
Bake the Cake
Preheat your oven to 170°C (340°F) with the baking setting. Place the pan in the lower part of the oven and bake the cake for about 60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and firm to the touch. -
Prepare the Ganache
While the cake is baking, prepare the chocolate ganache. In a small saucepan, heat the fresh cream over medium heat until it almost reaches a boil. As soon as the cream begins to bubble, remove the saucepan from the heat and add the dark chocolate for the ganache. Stir gently until the chocolate is completely melted and the ganache is smooth. -
Cool and Set the Ganache
To help the ganache cool more quickly and maintain its glossy texture, place the bowl with the ganache over another bowl filled with ice. Stir occasionally until the ganache firms up but remains spreadable. -
Assemble the Cake
Once the cake has finished baking, carefully remove it from the oven and allow it to cool in the pan for about 10 minutes. Gently remove the cake from the pan, being careful not to damage the edges. The residual heat from the cake will help you create a beautiful, wavy effect on the surface of the cake, making it easier to decorate later. -
Decorate the Cake
Spread the prepared ganache over the top of the cake, smoothing it out with a spatula to cover the entire surface. As the ganache is still soft and shiny, use this opportunity to create beautiful patterns, such as a ripple effect, with the back of a spoon. -
Add the Final Touch
For the final touch, garnish the cake with physalis (also known as cape gooseberries) arranged in the center. These golden berries add a pop of color and a slight tangy flavor that perfectly balances the rich sweetness of the pumpkin and chocolate. -
Serve and Enjoy
Allow the cake to set for a few minutes before slicing. Serve it as a delightful dessert after a hearty meal, or as a special treat for a festive occasion. The combination of moist pumpkin, rich chocolate, and velvety ganache will leave everyone asking for seconds!
This Pumpkin and Chocolate Cake is not only delicious but also an eye-catching dessert perfect for family gatherings or special celebrations. The earthy notes of pumpkin paired with the richness of dark chocolate create a harmonious balance that will surely impress. So, if you’re looking for a unique dessert that’s both comforting and indulgent, this is the one to try!
