Chocolate pumpkin cake

- the pumpkin can be replaced with apples or pears - the cake stays fresh for a long time and tastes great - detailed instructions and photos of the preparation - step by step

Preparation time: 30 minutes Cake baking time: 1 hour Number of servings: 24 cm cake tin - approximately 1460 g Energy value 362 kcal Carbohydrates 35 g - Including sugars 14 g Protein 6 g Fat 22 g Diet: vegetarian.

• 800 g Provençal or butternut squash - 500 g after peeling
• 2 cups of wheat flour, e.g. cake flour or all-purpose flour - 320 g
• 150 g cane sugar or regular fine sugar - over half a cup
• 1 cup of vegetable oil - 250 ml
• 4 large eggs or 5 small eggs - approximately 280 g after breaking
• 20 g cocoa - about 3 flat tablespoons
• 1 sachet of vanilla sugar - 16 g
• a flat teaspoon each of cinnamon, baking soda and baking powder
• 80 g dark chocolate 70%
• 80 ml of 30% whipping cream

Chocolate pumpkin cake

My glass holds 250 ml. Remove the eggs from the refrigerator in advance to allow them to reach room temperature. Cake pan: I use a 24 cm springform pan, but a 26 cm pan will also work, and the cake will be slightly lower. Bake with the top/bottom setting; slightly lower than the middle shelf in the oven; temperature: 175 degrees Celsius. With convection, set the temperature 10-15 degrees lower.

Calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the products I used in a given recipe. When calculating the calorie count of the cake, I didn't include the chocolate icing. Before making this chocolate pumpkin cake, I encourage you to read the entire post first to prepare for the next steps. For example, I recommend preparing the pumpkin pieces first.

Chocolate pumpkin cake recipe

Place all the dry ingredients in a bowl and mix thoroughly, for example, using a whisk. This will ensure that the cocoa, baking powder, and baking soda are perfectly distributed. The dry ingredients are: 2 cups of all-purpose flour, such as cake flour or all-purpose flour, or about 320 grams; 20 grams of cocoa powder, or about 3 level tablespoons; a level teaspoon each of cinnamon, baking soda, and baking powder; 1 sachet of vanilla sugar, or 16 grams.

Tip: You can replace the vanilla sugar with homemade vanilla sugar, a few seeds from a vanilla pod, or half a teaspoon of vanilla essence or paste. However, you add the seeds and the paste or essence later, i.e., to the beaten egg whites (not to the dry ingredients).

You can now start preheating your oven. Set it to approximately 175 degrees Celsius with the top/bottom heat setting.

Crack four large eggs into a large bowl (I used a total of 280 grams after beating) and add 150 grams of cane sugar, regular sugar, or caster sugar. Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. The mixture should be light and fluffy by the end of the mixing process. Beating can take up to 10 minutes (up to 5 minutes with a good mixer). Next, add 250 ml of vegetable oil for frying and mix briefly, no longer than 5 seconds.

To the bowl with the egg whites and oil, add the pumpkin, diced into small cubes (1.5 x 1.5 cm) – the flesh alone, weighing a total of 500 grams. I recommend using Provençal pumpkin, also known as Muscat de Provence, French pumpkin, or butternut squash. These have a very tasty and delicate flesh that tastes similar to melon. Add the dry ingredients as well. Mix everything thoroughly with a spatula.

Tip 1: You can replace the oil with a 200 gram melted and cooled butter cube + 50 ml milk.

Tip 2: You can replace the pumpkin with other fruit weighing 400-500 grams. I recommend smaller pieces: pears or apples.

Prepare a 24 cm springform pan or similarly sized baking dish. You can also use a slightly larger pan. This will result in a shorter cake and will likely bake faster. Line the bottom and sides of the pan with baking paper (grease the edges with a little butter or margarine to ensure the high strips of parchment adhere well to the inside of the pan). Pour the ready-to-bake batter into the pan and smooth the surface.

Place the cake pan in a well-heated oven. Bake in the top or bottom position; use the middle rack; preheat oven to 175 degrees Celsius; bake for approximately 60 minutes. After approximately 50 minutes, check to see if the cake is done. Carefully open the oven door and insert a wooden skewer into the center of the cake. If the skewer comes out clean, the cake is ready. Don't bake it longer "just to be sure" to avoid over-drying the cake. After baking, open the oven door slightly. After 5 minutes, you can remove the chocolate pumpkin cake from the oven.

It's not necessary, but I recommend drizzling them with a thick chocolate and cream glaze after they've cooled. To make it, simply bring about 80 ml of 30% whipping cream to a boil in a small saucepan. Once boiling, remove from the heat and add 80 grams of finely chopped 70% dark chocolate (sweet chocolate will work too). Stir with a spatula until the chocolate has completely melted in the hot cream and combined with it into a glossy, thick cream. Spread the glaze over the cake. The glaze will thicken further as it cools. You can then sprinkle it with something like cinnamon.

This cake stays fresh for a very long time. Once cooled, I recommend wrapping it loosely in wax paper and then placing it in a clear grocery bag or a ziplock bag. Store the cake in a cool cupboard for up to two days. If it's not eaten by then, transfer it to the refrigerator and keep it covered for 3-4 days.

Enjoy your meal.