Chocolate Pumpkin Cake

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Yet another thing you can make with left over pumpkin, or just a way to hide vegetables in your childrens food.

Pumpkin holds a fair bit of moisture, so this cake stays moist due to the pumpkin content.

This Chocolate pumpkin Cake recipe uses mashed, cooked pumpkin, however you may also process the cooked pumpkin until its smooth if you don’t want to see any pumpkin in the finished cake. And no-one will ever know…

You can use a regular cake tin. I like using bundt tins, however with this cake you must make extra sure to prepare the bundt tin properly or you will have a cake that sticks. If unsure- use a regular cake tin, and grease and line with baking paper.

To prepare a bundt tin properly you will need gently melted butter (not runny) and a brush. Brush the tin liberally in every crevice, however you do not want any butter pooling in the base, so make sure there is no excess. Then you will need to dust with flour- in this recipe you should use Cocoa to dust as it will not show up on the finished cake, otherwise there will be white flour residue all over the cake. If you are planning to frost it- or dust with icing sugar, then flour to coat the pan will be fine- otherwise use cocoa. Turn tin upside-down over the sink and tap base to remove excess flour/cocoa coating. Now your pan is properly prepared.

If you are a baking beginner, i suggest using a regular cake tin. Bundt tins can break your heart.

Chocolate Pumpkin Cake

Ingredients

  • 1 1/2 Cups Plain Flour
  • 2/3 Cup Cocoa
  • 2 teaspoons Baking Powder
  • 1 teaspoon Bicarbonate of Soda
  • 1/2 teaspoon Salt
  • 2/3 Cup Buttermilk (add 1 teaspoon White Vinegar to regular Milk if you don't have buttermilk)
  • 1 Cup Cooked Pumpkin, mashed or pureed
  • 1 teaspoon Vanilla Extract
  • 3 eggs, +1 extra yolk
  • 170 grams butter, softened
  • 2/3 Cup Brown Sugar, firmly packed
  • 2/3 Cup White Sugar
  • 1 teaspoon Cinnamon

Directions

  1. Preheat the oven to 160 degrees Celsius, Fan Forced.
  2. Grease and line a Cake tin, or thoroughly grease and dust a bunt tin with Cocoa, tap out excess.
  3. Sift the Flour, Cocoa, Baking Powder, Bi-carb and Salt together in a medium bowl, set aside.
  4. In a large bowl, beat the butter and sugars until creamed.
  5. Beat in the eggs-including extra yolk, adding one by one until thick and creamy.
  6. In a small bowl stir to combine the mashed/pureed pumpkin with the buttermilk.
  7. Add 1/3 of the dry ingredients to the butter and sugar mixture, stir with a wooden spoon until thoroughly combined. Then add 1/3 of the pumpkin and buttermilk mixture, stir until thoroughly combined.
  8. Repeat this process until all ingredients are added and cake mixture is smooth with no dry flour pockets.
  9. Spoon into Cake tin, levelling the surface with a spatula.
  10. Bake for 35-45 minutes until skewer inserted comes out clean or cake is firm to touch in the centre.
  11. If using a bundt tin, wait 10 minutes before turning out. Give a firm tap to release.
  12. Dust with icing sugar to serve or make a buttercream frosting.
http://triedandtrue.com.au/chocolate-pumpkin-cake/
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