Name: Chocolate Pumpkin Cake
Cook time: 3600 s
Total time: 3600 s
Yield: 1 cake
Ingredients: For the cake:; 220g all purpose flour; 7 grams baking soda; 10 grams ground cinnamon; 5 grams ground nutmeg*; 5 grams ground cloves*; 5 grams ground ginger*; 3 grams cardamon; 5 grams salt; 2 free range eggs, at room temperature; 100 g granulated sugar; 150 g packed light brown sugar; 350 g pumpkin puree (canned or fresh); 120 canola oil; 1 Juice from orange; g 150g semi sweet chocolate chips (100g chocolate, 50 caramel); For the frosting:; 170 gr soft butter; 320 gr powdered sugar; 40 ml whole milk; 5 gr vanilla; 3 gr pumpkin spice

BenGingi

To celebrate the beginning of pumpkin season and my wife Zikki’s birthday I made a chocolate pumpkin bread. The balance between the nutty notes of the pumpkin, the sourness of the orange juice and the sweetness of the chocolate is just superb! It’s super easy to make. It takes about an hour from start to bite. I’m encouraging you to give it a shot, this cake is 🤩! 


Chocolate Pumpkin Cake

In a bowl mix the eggs and the sugars until smooth.

Add the oil, pumpkin puree and the orange juice and mix in until incorporated. Set aside.

In another bowl, mix the flour, baking soda, spices and salt.

Add the wet ingredients into the flour mixture and mix gently until incorporated. Don’t overmix.

150g semi  sweet chocolate chips (100g chocolate, 50 caramel)

Add the chocolate chips and fold them in.

Pour the batter into a cake pan with a parchment paper in it (it will make it easier for you to get the cake out of the pan once it is ready).

Bake for an hour or until the cake passes the toothpick test.

Let it sit in the pan after baking for 20 min, then remove from the pan.

Prepare the frosting by simply mixing all the ingredients together. If the frosting is too thick add some milk, if it's too thin add more powdered sugar.

Let the cake cool completely before applying the frosting.

Slice the cake and enjoy it with your lovers.

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