Introduction
Chocolate and pumpkin may seem like an unusual combination, but together they create a rich, moist cake that is perfect for any occasion. This chocolate pumpkin cake is not only delicious but also a great way to incorporate healthy ingredients into a delightful dessert. Whether you’re hosting a gathering or simply satisfying your sweet tooth, this recipe will surely impress your family and friends.
Detailed Ingredients with measures
Pumpkin puree – 1 cup
All-purpose flour – 1 ¾ cups
Cocoa powder – ¾ cup
Granulated sugar – 1 cup
Brown sugar – ½ cup
Baking powder – 1 tsp
Soda bicarbonate – 1 tsp
Salt – ½ tsp
Eggs – 3 large
Vegetable oil – ½ cup
Vanilla extract – 2 tsp
Chocolate chips – 1 cup
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40-45 minutes
Total Time: 1 hour
Yield: 12 servings
Detailed Directions and Instructions
Preparation of the Pumpkin
Peel the pumpkin and remove the seeds. Cut it into small cubes and place it in a pot with a little water. Cook over medium heat until the pumpkin is soft. Once cooked, mash the pumpkin to a smooth puree and allow it to cool.
Mixing the Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix thoroughly to combine all the dry ingredients evenly.
Preparing the Wet Ingredients
In another bowl, whisk the eggs and sugar together until the mixture becomes light and fluffy. Add the vegetable oil, vanilla extract, and the pumpkin puree. Mix well until all the wet ingredients are nicely blended.
Combining Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients bowl. Stir gently until just combined. Be careful not to overmix; it’s fine if there are a few lumps.
Baking the Cake
Preheat your oven to 180°C (350°F). Grease and flour a cake pan. Pour the cake batter into the prepared pan and spread it evenly. Bake for about 30-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
Serving the Cake
Once the cake has cooled completely, you can serve it. Optionally, dust with powdered sugar or serve with a dollop of whipped cream.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Vegan Option
For a vegan version, substitute the eggs with flaxseed meal or applesauce and use a plant-based oil.
Flavor Variations
Consider adding spices such as cinnamon or nutmeg for extra flavor. You can also mix in chocolate chips for added sweetness.
Serving Suggestions
This cake pairs well with a scoop of vanilla ice cream or can be served with a fruity compote for a refreshing dessert.
