Pumpkin and chocolate cake, a delicious and easy cake to enjoy at any time of the day, you can also heat it in the microwave for a few seconds to better savor the taste and aroma. The pumpkin cake is moist and almost creamy, if you like, you can add a little cinnamon to further enhance the flavor and aroma. To make the grandma’s pumpkin cake, I used a 9.5-inch pan; if you have a smaller pan of 7 or 8 inches, halve the doses, or you can use a bundt cake pan to make a pumpkin and chocolate ring cake. You can also use the same batter to make a pumpkin and chocolate loaf cake. The pumpkin dessert is perfect even for kids who might struggle to eat vegetables; in this way, they won’t even notice there’s pumpkin inside, and the vibrant orange color and chocolate chips will encourage them to eat it. I also recommend trying the PUMPKIN and chocolate MUFFINS. Now let’s see how to make the Pumpkin and chocolate cake, and if you try it, let me know. Barbara
Here are more delicious pumpkin recipes I recommend trying:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to make the pumpkin and chocolate cake
- 10.5 oz pumpkin (cooked)
- 0.8 cup fresh liquid cream
- 1.6 cups all-purpose flour
- 4.2 oz sugar
- 1 packet baking powder
- 1 pinch ground cinnamon
- 2.8 oz dark chocolate chips
- 1.8 oz butter
- 0.4 cup milk
- to taste powdered sugar
How to make the pumpkin and chocolate cake
Let’s start preparing the pumpkin and chocolate cake. For cooking the pumpkin, you can bake it in the oven or cook it in an air fryer. For oven baking, cut the pumpkin into slices, remove the seeds and inner filaments, then place the slices on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for 40 minutes, or cook it in an air fryer following the recipe PUMPKIN IN AIR FRYER. When the pumpkin is ready, place the pulp on a plate and mash it with a fork to obtain a puree.
Pour the cream into a bowl and add the pumpkin puree,
mix with an immersion blender until you get a smooth and homogeneous cream,
then continue mixing with a fork.
Add the sifted flour
the sifted baking powder,
the sugar
ground cinnamon
and melted butter
mix a little
and add the milk little by little to incorporate it well and obtain a nice smooth and creamy mixture.
Add 70 grams of chocolate chips and incorporate them.
Transfer the mixture to a previously buttered and floured cake pan and level it.
Add the remaining chocolate chips on top, and if you prefer a more chocolatey cake, you can add more.
Bake in a preheated static oven at 356°F for 45/50 minutes; the surface should be golden, and I recommend doing the toothpick test to check doneness. Once baked, remove the pumpkin cake from the oven, let it cool, and then sprinkle it with powdered sugar.
How to store the pumpkin and chocolate cake
Store at room temperature inside a cake tin for 2/3 days, or in the refrigerator for 4/5 days. Then, you just need to cut the slice you need and heat it in the microwave for a few seconds to enjoy it warm.
