Chocolate Pumpkin Cake

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Chocolate Pumpkin Cake
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
1
for the dough
125 grams
softened Butter
100 grams
1 packet
2
1 pinch
250 grams
1 teaspoon
50 milliliters
3 tablespoons
for the pumpkin filling
80 grams
ground Hazelnuts
150 grams
Pumpkin pulp (such as Hokkaido pumpkin)
125 grams
softened Butter
100 grams
1 pinch
1 teaspoon
50 grams
liquid Honey
2
150 grams
1 teaspoon
for the preparation
Butter (for the pan)
Pastry flour (for the pan)
150 grams
1 teaspoon

Preparation steps

1.

Beat the butter, vanilla and sugar until fluffy. Add the eggs and salt and continue to beat until creamy. Add in the flour and baking powder and mix well. Add approximately 50 ml of milk and mix until you have a smooth batter. If the dough is too hard, add a little milk. Pour a little more than half the dough into a second bowl. Mix with 2 tablespoons of milk and cocoa.

2.

Roast the hazelnuts in a dry frying pan. Finely grate the pumpkin flesh and puree. Beat the butter and sugar until fluffy. Add the salt, cinnamon, honey and eggs. Add the hazelnuts and pumpkin puree. Add the flour and baking powder. Mix everything well.

3.

Grease a cake bowl with butter and sprinkle with flour. Preheat the oven to 160°C (approximately 325°F).

4.

Pour the light batter into the pan and spread around. Quickly add the pumpkin mixture and pour the dark batter around the edge. Carefully fold the dark dough down into the pan a bit with the fork. Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.

5.

Let the finished cake cool for about 5 minutes in the pan. Remove from the pan and leave to cool completely on a wire rack.

6.

Chop the chocolate and melt over a hot water bath with the coconut oil. Decorate the cooled cake with the chocolate and serve.