Pumpkin Cocoa Cake: Softest Recipe, Easy and Delicious Autumn Dessert.
The Pumpkin Cocoa Cake is a perfect dessert for autumn. In this recipe, the pumpkin pulp melds into a super soft batter, creating an unexpected and winning combination with the intensity of cocoa.
This autumn cake is not only beautiful to look at, but also incredibly easy to prepare.
I chose the Delica pumpkin because, thanks to its compact and naturally sweet pulp, I find it perfect to give the cake a unique softness and delicate flavor.
But if you don’t prefer Delica, you can easily use your preferred variety of pumpkin.
Happy cooking, Giusi.
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- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Pumpkin Cocoa Cake
- 8 oz Delica pumpkin (Weight after cleaning)
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/3 cup unsweetened cocoa powder
- 1/2 cup water
- 1/2 cup granulated sugar
- 3 eggs
- 1 packet baking powder
Tools
If you want a shorter cake, like the one I prepared, use a rectangular pan about 13 x 9 inches. If you prefer the cake to be taller and more scenic, choose a round pan of 10 to 11 inches in diameter.
Remember that the choice of pan will also affect the cooking times, which will tend to lengthen for the taller cake.
Steps for the Pumpkin Cocoa Cake
Clean the pumpkin, cut it and blend it with water and oil, creating a smooth cream.
Separately, beat the eggs with the sugar until they are light and fluffy.
Then gradually incorporate the pumpkin cream, alternating it with the sifted dry ingredients (flour, cocoa, and baking powder).
Mix the batter just enough to make it homogeneous.
Immediately pour the mixture into a buttered and floured pan (or with parchment paper), level the surface, and bake in a preheated static oven at 350°F:
Rectangular Pan (13 x 9 inches): Bake for about 25 minutes.
Round Pan (10 to 11 inches): Extend the baking time by about 10 minutes (thus 35 minutes total or more).In both cases, always check the baking by inserting a toothpick into the center of the cake: it should come out perfectly dry.
Once baked, let it cool completely before removing it from the pan.
