A Bite of Autumn that Captures Everyone! Tired of the usual cakes? Get ready to fall in love with a dessert that is a real treat for the soul: the Pumpkin, Chocolate, and Walnut Cake!
Forget the old, boring recipes. This cake isn’t just soft and moist but holds a magical balance: The enveloping sweetness of the pumpkin pairs with the crunch of the walnuts and the irresistible fudginess of the chocolate.
It is the essence of autumn in a slice, perfect for warming up gray days or making a special moment with friends unforgettable.
Do you want that intoxicating aroma that greets you as soon as you open the door? Want to impress everyone with a unique flavor that begs for an encore? Then make it, because this cake is not only easy to prepare but is guaranteed to become your new seasonal obsession. Ready to create the masterpiece that everyone will ask you to remake? Let’s make the Pumpkin, Chocolate, and Walnut Cake together!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Pumpkin Chocolate and Walnut Cake
- 9 oz Delica pumpkin (or Violina net of waste)
- 1 3/4 cups all-purpose flour
- 1 packet baking powder
- 3 eggs (medium)
- 3/4 cup granulated sugar
- 5 1/2 tbsp butter (or 6 3/4 tbsp sunflower oil)
- 1/4 cup milk (or plant-based drink)
- 3 1/2 oz walnut kernels
- 4 1/4 oz 65% dark chocolate
- 1 pinch salt
Tools
- 1 Bowl pyrex glass
- 1 Electric whisk
- 1 Cake pan springform 9/9.5 inches
- 1 Spatula rubber
Steps
Prepare the Pumpkin: Clean the pumpkin, removing the skin and seeds, and cut it into cubes.
Place the pumpkin in the mixer or blender with the milk and blend until you get a smooth and velvety puree, without chunks. Set aside.
Prepare the Butter: Melt the butter over low heat or in the microwave and let it cool.
Whip Eggs and Sugar: In a large bowl, whip the eggs with sugar and a pinch of salt using an electric whisk until you obtain a light and fluffy mixture.
Add the melted butter (or sunflower oil) and the chopped walnuts, mixing on low speed still with the electric whisk.
Add the Pumpkin: Add the pumpkin puree and the coarsely chopped chocolate to the batter and gently mix with a spatula, to perfectly incorporate all the ingredients.
Add the Dry Ingredients: Sift the flour with the baking powder and gradually add them to the batter, mixing with a spatula, with movements from the bottom to the top, to not deflate the mixture.
Mix until you obtain a smooth and lump-free batter.Baking: Preheat the oven to 338°F (static oven), butter and flour a springform pan of 9-9.5 inches in diameter, or line it with parchment paper.
Pour the batter into the pan and bake for about 50-60 minutes on the middle shelf.
Toothpick Test: insert a toothpick in the center of the cake, if it comes out clean and dry the cake is ready.
Cooling: Once cooked, take the cake out of the oven and let it cool completely before removing from the pan.
You can sprinkle it with powdered sugar before serving.
Storage, Tips, and Variations for the Pumpkin, Chocolate, and Walnut Cake
Choice of Pumpkin: Choose a pumpkin with little water, like Delica or Violina, for a better result.
Flavors: If you love spicy flavors, you can enhance the cake by adding a pinch of nutmeg or powdered ginger along with cinnamon.
Storage: The pumpkin, chocolate, and walnut cake can be stored under a glass dome for 3 days, or you can freeze it already divided into portions.
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