If there is a vegetable we all associate with autumn, that’s the pumpkin. Apart from making scary Jack-o-lanterns, we can also bake delicious cakes using this great ingredient full of nutritive benefits. So don’t even think of throwing away the pumpkins you will be carving for Halloween and try this easy recipe.
Pumpkin and chocolate cake
Pumpkin batter
-170 gr unsalted butter
-215 gr granulated sugar
-3 eggs, at room temperature
-230 gr all-purpose flour
-1 teaspoon baking powder
-200 gr pumpkin purée
-a pinch of ground cinnamon, nutmeg and ground cloves
Chocolate batter
-170 gr butter
-215 gr granulated sugar
-3 eggs, at room temperature
-130 gr all-purpose flour
-60 gr cocoa powder
-1 teaspoon baking powder
Ganache
-150 gr dark chocolate
-150 ml whipping cream
Mix ingredients together separately. Dollop pumpkin batter and chocolate batter in alternate layers or spoonfuls into a greased baking pan and use a knife to swirl the batter.
Preheat the oven to 180ºC and bake the cake for about 60 minutes until a tester inserted in the centre of the pan comes out clean. While the cake is baking, prepare the ganache glaze.
Heat the cream and pour over the chopped chocolate, stir until the chocolate has melted and set aside to cool to room temperature. Pour the ganache glaze over the the already cooled cake and spread evenly before enjoying.
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