Pumpkin and Chocolate Sponge Cake Recipe: Fall Breakfasts and Snacks Have Never Been So Delicious
Although the pumpkin is within our reach throughout the year, it is in autumn when we most want and use it most. Whether in salty recipes, any of these creams is a spectacle, or in sweet recipes, the pumpkin gives a lot of play in the kitchen.
If you have never tried the pumpkin-chocolate combo, we recommend that you do not delay. They are two ingredients that combine fable and this pumpkin and chocolate cake is a good example of this. The pumpkin brings juiciness to the dough and a touch of extra sweetness that contrasts with the bitterness of the chocolate. A scandalous mix that will make your autumn breakfasts and snacks delicious.
IngredientsFor 8 people
- Pumpkin puree 250 g
- Pastry flour 205 g
- Sugar 160 g
- Sunflower oil 110 g
- Eggs 3
- Pure cocoa powder (without sugar) 20 g
- Chemical yeast 10 g
How to make a pumpkin and chocolate cakeDifficulty: easy
- Total time 55 m
- Elaboration 15 m
- Cooking 40 m
We separate 20 grams of flour and reserve. Beat the eggs with the sugar until you get a creamy mixture. Add the sunflower oil and mix gently. Next we add the pumpkin puree and stir again.
We sift the rest of the flour (185 g) together with the chemical yeast and add it to the previous mixture. We divide the resulting mass into two containers and add the reserved flour to one of them (sifted) and cocoa (also sifted) to the other. Mix gently.
We pour both mixtures into a mold with a removable base, alternating one and the other to create a two-color effect on the cake. We introduce the mold in the oven, preheated to 180º C with heat above and below, and cook for approximately 40 minutes.
We can decorate the cake with a chocolate ganache and sprinkle with toasted chopped almonds or consume it as is. If we opt for the first, we mix 80 grams of very hot liquid cream with 100 grams of chopped dark chocolate and 10 grams of icing sugar. We spread on the surface and ready.