Pumpkin and chocolate cake soft, moist, and delicious. Those who have been following me for a while now know my passion for pumpkin! I love using it in the kitchen to prepare both savory and sweet recipes, and it’s great with baked goods as well. Pumpkin is an excellent source of vitamins and antioxidants, containing beta-carotene, necessary for vitamin A production. It contains minerals (calcium, phosphorus, potassium), iron, and is also a great source of fiber, important for intestinal functionality. The recipe I want to share with you today is a Sweet with pumpkin enriched with lots of chocolate chips. An extremely soft Pumpkin Cake, moist inside, and very delicious. A Pumpkin Cake perfect for breakfast, a snack, or any time of the day, and with its goodness, it’ll convince everyone to eat it, even those who don’t love pumpkin will be won over. I recommend not to miss the recipe for the Pumpkin and Amaretti Cake. A simple preparation, you don’t even need to cook the pumpkin first; just blend it with some vegetable oil to get a delicious orange cream to add to the batter. So, have I convinced you to try it? Let’s head to the kitchen and make the Pumpkin and Chocolate Cake together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: For a 9-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 189.78 (Kcal)
- Carbohydrates 28.86 (g) of which sugars 13.42 (g)
- Proteins 3.61 (g)
- Fat 7.71 (g) of which saturated 1.57 (g)of which unsaturated 4.51 (g)
- Fibers 2.51 (g)
- Sodium 15.87 (mg)
Indicative values for a portion of 80 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 the Pumpkin Cake
- 2 eggs
- 1/2 cup cup sugar
- 1/4 cup cup vegetable oil
- 9 oz oz pumpkin (cleaned)
- 1 1/2 cups cup flour
- 1/2 cup cup chocolate chips
- 1/2 packet baking powder (8 grams)
- as needed powdered sugar (for decoration)
How to prepare the Pumpkin and Chocolate Cake
Clean the pumpkin by removing the skin, seeds, and inner fibers. Cut it into small cubes. Place the pumpkin in a mixer or blender and add the vegetable oil. Blend until you get a delicious orange cream.
Beat the 2 whole eggs with the sugar, preferably using an electric mixer, for 7-8 minutes until you have a light and fluffy mixture. Add the pumpkin cream and mix. Continue the preparation by adding the sifted flour and baking powder.
Mix well. Finally, add the chocolate chips and cinnamon. Simply mix with a spatula to incorporate them into the batter. Pour the mixture into a 9-inch diameter pan, preferably with a removable bottom, oiled and floured or lined with parchment paper.
Bake the Pumpkin and Chocolate Cake in a preheated oven at 350°F in static mode for 35-40 minutes. Always perform the “toothpick test” to check the cake’s internal doneness. Let it cool before unmolding onto a serving plate and sprinkle with powdered sugar to taste.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The Pumpkin Cake stays soft and moist for 2-3 days in a container
You can replace the chocolate chips with 3.5 oz of dark chocolate cut into small pieces
Don’t miss the recipe for Sweet Pumpkin Fritters
FAQ (Frequently Asked Questions)
Can I substitute vegetable oil with butter?
Yes, with 50 grams of melted butter
Can I add raisins to the batter?
Yes, you can add 2 oz of raisins previously softened in hot water
