With the arrival of autumn, the kitchen fills with enveloping aromas and warm colors, and the pumpkin and chocolate cake is one of those desserts that encapsulates all the magic of this season. A simple, light cake without butter, yet incredibly soft and delicious: raw blended pumpkin makes the batter soft and moist, while cocoa and chocolate chips turn it into an irresistible treat. It’s the perfect cake to accompany snacks on rainy afternoons, for a breakfast that immediately sets a good mood, or as a sweet surprise to bring to the table on Halloween, perhaps with a themed decoration. In short, an easy but special dessert that I recommend trying if you love pumpkin as much as I do!
Here are more delicious ideas:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: Autumn, Winter, Halloween
- Energy 318.04 (Kcal)
- Carbohydrates 42.40 (g) of which sugars 22.93 (g)
- Proteins 5.19 (g)
- Fat 16.29 (g) of which saturated 3.00 (g)of which unsaturated 10.84 (g)
- Fibers 1.86 (g)
- Sodium 19.54 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz pumpkin (net weight)
- 2 cups all-purpose flour
- 0.35 cups unsweetened cocoa powder
- 3 eggs (medium)
- 1 cup sugar
- 2/3 cups vegetable oil
- 1/3 cups water
- 3.5 oz chocolate chips
- 1 package baking powder
- 1 teaspoon vanilla extract (optional)
Tools
- Cake Pan 9-10 inches
- Parchment Paper
- Mixer or stand mixer
- Blender
- Bowl
Preparation
After cleaning the pumpkin, cut it into chunks and place it in a blender. Add the water, vegetable oil, and blend until you get a puree (1).
Sift the flour, cocoa, and baking powder, and mix them in a bowl.
With the help of a mixer, beat the eggs with the sugar and vanilla for a few minutes.
While continuing to mix, add the pumpkin puree.
Then add the flour along with the baking powder and cocoa. Incorporate gradually, avoiding lumps.
Finally, add the chocolate chips, leaving a handful aside.
Line the cake pan with parchment paper (or grease and flour it), pour in the batter and sprinkle the surface with the remaining chocolate chips (2).
Place the cake in a static oven at 356°F and bake for about 35 minutes (3). Times may vary depending on your oven, check with a toothpick to ensure the cake is dry in the center.
The pumpkin and chocolate cake is ready, soft and fragrant, let it cool well before cutting. If desired, you can dust it with a little powdered sugar or decorate it with a Halloween theme.
Tips and Notes
For this preparation, the pumpkin must be blended raw. If you cook it first, the cake will completely change in texture and you will need to adjust all the other amounts.
I recommend using a variety of pumpkin with firm and dry flesh, such as Delica, Hokkaido, or Butternut.
FAQ (Questions and Answers)
How long does the pumpkin and chocolate cake last?
It stays soft for 2-3 days, in a dome-shaped container, preferably in a cool place.
