Introduction
Chocolate lovers are in for a treat with this delightful chocolate pie featuring pumpkin. This unique combination offers a rich, velvety texture complemented by the natural sweetness of pumpkin, making it a perfect dessert for any occasion. It is not only delicious but also packed with nutrients, making it a great way to indulge without guilt.
Detailed Ingredients with measures
– 1 cup of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of unsweetened cocoa powder
– 1 tsp of baking powder
– 1/2 tsp of baking soda
– 1/2 tsp of salt
– 2 large eggs
– 1 cup of canned pumpkin puree
– 1/2 cup of vegetable oil
– 1 tsp of vanilla extract
– 1/2 cup of chocolate chips (optional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Yield: 8 servings
This chocolate pumpkin pie is sure to satisfy your cravings while providing a unique twist on traditional chocolate desserts. Enjoy every bite!
Detailed Directions and Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 180°C (350°F). Grease and line a baking dish (approximately 20×20 cm) with parchment paper.
Step 2: Prepare the Pumpkin
If using fresh pumpkin, peel, seed, and chop it into cubes. Boil the pumpkin in water until tender, then drain and mash it into a smooth puree. If using canned pumpkin, simply measure out the required amount.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 4: Mix Wet Ingredients
In a large mixing bowl, combine the mashed pumpkin, sugar, eggs, and vanilla extract. Mix well until all ingredients are fully combined.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 6: Add Additional Ingredients
Fold in the melted butter and any optional ingredients like chocolate chips or nuts if desired. Mix until incorporated.
Step 7: Pour the Batter
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Step 8: Bake the Cake
Place the baking dish in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 10: Serve and Enjoy
Once cooled, slice the cake and serve as desired. This chocolate pumpkin cake pairs well with whipped cream or a dusting of powdered sugar.
Notes
Note 1: Pumpkin Alternatives
You can substitute fresh pumpkin with sweet potato or butternut squash for a different flavor profile.
Note 2: Storage
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Note 3: Allergies Consideration
Always check for allergies with additional ingredients such as nuts or specific types of chocolate.
Note 4: Serving Suggestions
This cake is delicious served warm on its own or with a scoop of vanilla ice cream for an indulgent treat.
Cook techniques
Mixing ingredients
To achieve a uniform batter, combine dry ingredients (like flour, cocoa powder, and spices) separately from wet ingredients (such as pumpkin puree, eggs, and oil). Gradually fold the dry mixture into the wet to avoid overmixing.
Baking
Bake the cake in a preheated oven. Ensure the temperature is accurate to allow for even rising and cooking. Use a toothpick to check for doneness; it should come out clean when inserted in the center.
Cooling
After baking, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps prevent sticking and maintains the cake’s moisture.
FAQ
Can I use a different type of pumpkin?
Yes, you can substitute pumpkin puree with other winter squash varieties like butternut or acorn squash for a slightly different flavor.
How should I store the cake?
Store the cooled cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to preserve quality. It can last for up to three months in the freezer.
What can I use as a substitute for eggs?
For each egg, you can use a quarter cup of unsweetened applesauce, a mashed banana, or a flaxseed meal mixed with water as an egg replacement.
Conclusion
The chocolate pumpkin cake is a delightful and unexpected treat that combines rich chocolate flavors with the subtle sweetness of pumpkin. This recipe not only results in a moist and decadent dessert but also offers a healthier twist by incorporating pumpkin, which adds nutrients and fiber. Enjoy this cake as a perfect companion for coffee or as a festive dessert for special occasions.
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