To tell the truth I’ve never been a huge fan of pumpkin. Only when I moved to the US I revalued this beautiful, orange squash. Lombardy, the northern Italian region where I came from, has a long and strong tradition of pumpkin recipes and the Chocolate Pumpkin Cake is one of them. Despite of its look, this cake is healthier then other cakes because it’s made mostly of pumpkin puree. The Chocolate Pumpkin Cake has a super moist texture and a sweet, chocolatey and nutty taste. I personally love this cake and I will absolutely bake it for Halloween and Thanksgiving.
Photo by Ale Gambini – BreadLoveAndDreams.com
Servings : 6-8
Difficulty : easy
Prep Time : 45 min.
Cook Time : 35 min.
15 oz. pumpkin puree (fresh or canned)
1 cup granulated sugar
1 cup + 3 tbsp all purpose flour
4 tbsp unsweetened cocoa powder
10 tbsp unsalted butter, softened
1/3 cup milk
1 sachet vanilla baking powder (1/2 oz or 16g)
1/4 cup walnuts, coarsely chopped
1/4 cup chocolate chips
powdered sugar, to dust
- If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.
- Preheat oven at 350 F degrees.
- Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.
- In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.
- Add cocoa powder, butter, milk and blend together.
- Gently fold in the vanilla baking powder until well incorporated.
- Stir in chocolate chips and chopped walnuts.
- Pour the cake batter into the greased pan and bake for 35 minutes.
- Allow to cool in its pan.
- Dust with powdered sugar before serving.