Chocolate cake with pumpkin cream, I decorated this delight for Halloween, but you can easily make it for any occasion.

A chocolatey delight, filled with pumpkin cream, truly fantastic. The chocolate and pumpkin combination works perfectly, it has become a cake to remake. The colors and aroma of this cake are a snapshot of autumn. If someone asked me to choose an autumn recipe, I would remake this one a thousand times.

Simple and quick to prepare, beautiful to look at and delicious to eat, you will have fun preparing it, and even more so decorating it

Here are other delicious pumpkin recipes:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, Halloween

476.04 Kcal

calories per serving

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Energy 476.04 (Kcal)
Carbohydrates 92.32 (g) of which sugars 64.99 (g)
Proteins 12.10 (g)
Fat 7.54 (g) of which saturated 4.09 (g)of which unsaturated 2.43 (g)
Fibers 6.88 (g)
Sodium 70.66 (mg)

Indicative values for a portion of 286 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 for chocolate cake with pumpkin cream

1 cup all-purpose flour
2/3 cup chestnut flour
2 tbsp unsweetened cocoa powder
1 packet baking powder
1 1/2 cups powdered sugar
5 eggs
1 1/3 cups ricotta cheese (mixed with cream)
1/2 cup powdered sugar
1 1/2 cups yellow pumpkin (puree)
1/3 cup acacia honey
2 oranges
1 lb pumpkin (cubes)

Tools

Pan Tescoma 623239 Black Edition Springform Pan, Diameter 8.66 inches
Blender / Mixer Moulinex PerfectMix + Blender with Powelix Technology, 3 Programs, Heat-Resistant Glass Jar, 1200 W, 1.5 Liters, 45 Decibels
Spatula Amazon Basics – Silicone Spatulas, 3-Piece Set
Parchment Paper Cuki – Parchment Paper, Easy to Extract, Pre-Cut to Fit the Pans – 25 Sheets

Steps for chocolate cake with pumpkin cream

Let’s start by preparing the chocolate cake. In a large bowl, put the eggs, the two flours, cocoa powder, baking powder, and sugar. Use the electric mixer to combine all the ingredients; it will take 3/4 minutes. Pour the mixture into a 9-inch pan lined with parchment paper. Let it rest in the fridge for about 30 minutes, then bake at 338°F for 25 minutes
Clean the pumpkin and cut it into regular cubes. Cook them in boiling water until they are soft, then let them cool
In a bowl, mix with a blender the ricotta with the powdered sugar (if you are interested in purchasing click here) two-thirds of the previously cooked pumpkin. Place in the fridge for about 30 minutes
Now let’s prepare the sauce. Squeeze the juice from the 2 oranges. In a pan, melt the honey with the orange juice, add the rest of the pumpkin, and cook for about 15 minutes. Then blend everything
Now let’s assemble the dessert. Cut the cake in half, soak the base with a little rum; as the first layer, spread the sauce with a spoon and level it with a spatula
On top of the sauce, place the cream, and complete with the remaining cake. You will surely have some leftover sauce that you can spread over the cake that will come into contact with the cream
With the remaining cream, cover the surface of the cake, dust with cocoa powder, and with a toothpick, draw a kind of spider web. On top, I crumbled some leftover cake obtained by leveling the edges