Pumpkin & Cocoa Cake

The first pumpkins of the new season are already available. Of course, I could not resist the idea of making a nice sponge cake after the long summer break πŸ™‚

In the past years, I made several types of pumpkin cake (you can find all the recipes on this website). This year, I combined pumpkin with cocoa and vanilla.

The result isn’t just nice for the eye, but both the texture and the taste of this sponge cake are really delicious.

I could not stop myself after the first slice! I challenge you to make this cake and to resist after the first slice too!! πŸ˜‰

  • DifficultyEasy
  • Preparation time20 Minutes
  • Cooking time45 Minutes
  • ServingServes 8 people
  • Cooking methodOven
  • CuisineInternational

Ingredients

  • 500 gpumpkin pulp
  • 250 gwhite spelt flour (or white flour type 0)
  • 180 glight muscovado brown sugar
  • 130 mlsunflower oil (cold pressed)
  • 50 gcornstarch
  • 15 gbaking powder
  • 3eggs
  • 2 spoonsunsweetened cocoa powder
  • 1vanilla pod
  • 1 pinchtable salt

Preparation

  1. – cut the pumpkin pulp in small cubes and blend it by using a food processor;

    – separate the egg whites form the yolks in two distinct bowls;

    – add the sugar and the vanilla seeds to the yolks, whip till you get a smooth cream;

    – now add the blended pumpkin and mix well;

    – take the bowl with the egg whites, add a pinch of salt and whip them until stiff;

    – take another large bowl and sift the flour, the cornstarch and the baking powder onto it;

    – mix them well together, then pour the cream you made with the pumpkin and the yolks onto the flours, and fold gently till you get a smooth dough;

    – pour the oil and mix well till it gets absorbed completely;

    – now pour the stiffed whites and fold gently to incorporate them in the dough;

    – separate the thus obtained cake dough into 2 separate bowls;

    – sift the cocoa powder onto one of them and mix well till it get completely absorbed;

    – pour half of the cocoa dough onto a greased ring cake baking tray of 22 cm diameter;

    – pour half of the pumpkin dough onto it;

    – pour the last layer of cocoa dough, then top it with the remaining pumpkin dough;

    – bake at 165 degrees for about 45/50minutes;

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