Pumpkin and chocolate cake super soft and fluffy. The recipe I want to tell you today is of a soft and delicious cake with pumpkin in the batter, cocoa, and lots of chocolate chips. A simple and perfect recipe for a special breakfast or a delicious snack, but good at any time of the day when we want a sweet treat. I simply blended the pumpkin and added it to the batter, without cooking it first, and I assure you it gives this cake an exceptional softness. I baked the cake in a rectangular mold because I liked the idea of cutting it into squares, but if you prefer, you can use a classic round mold of 9-10 inches in diameter. I also recommend reading the recipe for the Pumpkin and almond plumcake. If you like pumpkin, but even if you don’t love it too much, I recommend preparing this cake right away, the pumpkin is not noticeable, but it makes the batter super soft and fluffy. Have I already convinced you to try this recipe? Let’s run to the kitchen and prepare the Pumpkin and chocolate cake together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 144.21 (Kcal)
- Carbohydrates 24.45 (g) of which sugars 10.85 (g)
- Proteins 3.34 (g)
- Fat 4.93 (g) of which saturated 2.46 (g)of which unsaturated 1.59 (g)
- Fibers 2.81 (g)
- Sodium 13.76 (mg)
Indicative values for a portion of 70 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 Marbled Pumpkin and Chocolate Cake
- 2 eggs
- 110 g sugar
- 250 g pumpkin (cleaned)
- 50 g butter
- 180 g flour
- 25 g unsweetened cocoa powder
- 60 g chocolate chips
- 1/2 packet baking powder (8 grams)
What you need to prepare the Pumpkin Cake
- Mixer
- Baking Trays
- Mixer
How to prepare the Pumpkin and Chocolate Cake
Clean the pumpkin by removing the rind, seeds, and inner fibers. Cut it into cubes and puree it in a mixer. Beat 2 eggs with the sugar using an electric mixer for 7-8 minutes until you have a light and fluffy mixture.
Add the pureed pumpkin and melted butter to the beaten eggs. Mix. Continue the preparation by adding the sifted flour and baking powder. Mix well. Divide the batter into two bowls. In one, add the cocoa powder and 2 tablespoons of milk and mix.
In the other bowl, add the chocolate chips and mix with a spatula to incorporate them into the batter. Line a rectangular baking tray with parchment paper, mine measures 12.6 x 9.4 inches. Pour the cocoa batter into the tray, spreading it with a spatula. Pour the chocolate chip batter on top.
Dip the handle of a wooden spoon into the tray and make circular movements to slightly blend the two batters. Bake the Pumpkin and chocolate cake in a preheated oven at 356°F in static mode for 35-40 minutes. Always do the toothpick test to check the internal cooking. Let it cool before transferring it to a tray.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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This cake remains soft and fluffy in a container for 3 days
Also read the recipe for my Apple and chocolate squares
Your questions
Can I substitute butter with oil?
Yes, with 50 ml of seed oil or light olive oil
Can I substitute chocolate chips with dark chocolate?
Yes, with 70 grams of dark chocolate in small pieces
