Chocolate Pumpkin Cake
Prep Time:50 mins, Cook Time: 30 - 40 mins, Total Time: 1 Hr 20 - 30
October 18, 2012
I love experimenting with veggies in cakes, much to the horror of the French who still haven’t really got to grips with the humble carrot cake. I made many a Courgette Cake with homemade Lemon Curd over the summer, and a few Chocolate Courgette or Marrow Cakes of late using up the last of the glut. I’ve also baked quite a bit with Butternut Squash in Muffins and Cakes and once even made a gloriously coloured Beetroot Chocolate Cake. But using Pumpkin was a newbie to me, and after a couple of attempts I’ve perfected my recipe and it really is a winner. Low in sugar, and only using healthier unrefined Light Muscavado anyway, and richly flavoured by Roasted Pumpkin, Cocoa and a little warming Cinnamon.
We’ve more than a few pumpkins at Chez Foti, to be honest I’ve not counted them but there’s a lot. They should definitely see us through the winter and I have a feeling the blog will be moving from it’s recent tomato red to pumpkin orange. I’ve picked a few already but most are still out on the patch and will stay there slowly ripening until there’s a risk of frosts.
I’m entering this blog for my first ever time to the We Should Cocoa challenge, held by Choclette of the Chocolate Log Blog and the Chocolate Teapot Blog and this month guest hosted by Hungry Hinny. This month’s challenge is to pair Pumpkin with Chocolate or Cocoa. I’m going for a double whammy and also putting it forward to the One Ingredient Challenge, as this month the ingredient so happens to be Squash or Pumpkin!. The challenge is held jointly by Laura at How to Cook Good Food and this month by Nazima at Franglais Kitchen.
Elevensies, Afternoon Tea, Puds, After-School Treats, Snacks, Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Pumpkin Hoarders or Growers, Veggie Baking Obsessives
You could substitute the pumpkin with butternut squash
a 20 x 35cm baking tin lined with baking parchment
Chocolate Pumpkin Cake
Ingredients Prep Time:50 mins, Cook Time: 30 - 40 mins, Total Time: 1 Hr 20 - 30
700g pumpkin, peeled, seeds removed, and cut into very large chunks
120g unsalted butter, room temperature
120ml sunflower oil
260g light muscovado sugar
3 medium free range eggs, lightly beaten
350g plain flour
50g cocoa powder
2 heaped teaspoons baking powder
2 teaspoons ground cinnamon
1) Begin with roasting your pumpkin. Place the very large chunks on a baking sheet in an oven pre-heated to 190ºC/Gas Mark 5. Bake for about 40 minutes until they’re pretty soft, turning once or twice during the cooking time. Once cooked remove from the pan, place in a bowl and thoroughly mash with a potato masher. Leave to cool a little. This part could always be done before, when you happen to be using the oven.
2) Meanwhile start the cake batter. Place the very soft butter, sunflower oil and sugar in a large mixing bowl. Stir or whisk until well combined.
3) Whisk in the eggs, followed by the milk.
4) Now gradually sift in the flour, cocoa, baking powder and cinnamon to the cake mixture, stirring until well combined with each sifting.
5) Finally stir in the slightly cooled mashed pumpkin and scrape into your lined baking tray. Bake in the preheated oven (190ºC/Gas Mark 5) for 30 to 40 minutes. It’s ready when it’s firm to touch on the top (but still feeling a little squidgy), and an inserted skewer comes out clean of crumbs.
6) Turn out of the tin and cool on a cooling rack. Cut into squares and serve as soon as cool enough to eat. You won’t be able to resist for long!