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220 degrees diagonally

​JUICY PUMPKIN-CHOCOLATE BUNDT CAKE

“So chocolaty, so juicy! You don’t actually taste the pumpkin, it’s added to the dough to make the cake juicy and moist. And it stays that way for a few days, if by chance there is any left on the third day. The cake is scented with cardamom. The chemistry between cardamom and chocolate is like between a groom and a bride on their wedding night - pure porn! And to make it more interesting, cinnamon and vanilla are there to keep them company. "


Ingredients for a bundt cake mould ø 22cm:
 
3 eggs
200g brown muscovado sugar
150g butter
200ml cold water
250g flour
70g dark cocoa powder
1 baking powder
pinch of salt
vanilla seed powder (or vanilla seeds from vanilla bean)
½ teaspoon cardamom
½ teaspoon cinnamon
150g grated butternut pumpkin (ca ¼ of smaller butternut pumpkin)
1 cup chocolate flakes
 
for topping:
1 cup grinded hazelnuts or walnuts
 
for icing:
100g dark chocolate
100g double cream
zest of 1 lemon

​also:
no-stick cooking spray or butter for greasing the pan

​Method: ​
  • Beat the eggs and sugar at maximum speed for 5 minutes, till the mass doubles in size. Add butter and mix in.
  • In a separate bowl, mix together flour, salt, baking powder, cardamom, vanilla seeds, and cinnamon. Sift the dry ingredients, then add them alternatively with water into the egg mixture, while constantly mixing.
  • Finely grate the pumpkin.
  • With spatula mix in the grated pumpkin meat and chocolate flakes.
  • Spray the cake mould and pour in the dough.
  • Sprinkle over with grinded hazelnuts
  • Bake the Bundt cake at 160° (fan) for
  • 35-40 minutes. Check for doneness with a toothpick. Bear in mind, the toothpick will not be completely dry, because the cake is very moist.
  • Let the cake cool off and then place it onto a cake stand or a plate.
  • Bring the double cream to boil and then remove it from the heat. Add chocolate and leave it to melt for a minute or two. During this time, don’t touch it!
  • With a whisk, mix it into a smooth chocolate cream and pour it over the cake.
  • Finally, grate the lemon zest over the cake.

​

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  • HOME
    • Welcome
    • BOOKS
  • ABOUT ME, THE AUTHOR
    • About the Translator
  • RECIPES
    • BREAKFAST AND BRUNCH >
      • Scrambled Eggs with Truffles
      • Bread with Sour Cream and Strawberries
      • Avocado & Quail Egg Sandwich
      • Pancetta Twists
      • Coconut Chips
    • SOUPS >
      • Spring Soup
      • Roasted Pumpkin Soup
      • Cabbage Soup with Carniolan Sausage
    • MAIN DISH >
      • Creamy Veal Goulash
      • Bograč Stew
      • T-bone Steak with Poached Egg and Wild Asparagus
      • Ossobuco with Gremolata
      • Pulled Pork Whiskey Burger with Fried Egg
      • Roast Chicken in Lemon Marinade and Mashed Potato with Gouda Cheese
      • Pad Thai with Chicken
      • Roasted Turkey Breast with Apples and Wine
      • Duck Liver in Wine Sauce
      • Minced Meat Roast with Vegetables in Pastry
      • Sea Bass with Fennel Salad and Tomatoes
      • Papardelle with Chanterelles
      • Fresh Pumpkin Fettuccine
      • Pasta with Poppy Seeds or Walnuts
      • Baked Stuffed Peppers
    • SIDE DISH >
      • Easter Prata
      • Spaetzli
      • Polenta Stuffed Peppers
      • Barley Risotto with Beetroot
    • SALADS & VEGETABLES >
      • Cucumber Salad
      • Green Salad with Warm Potatoes
      • Roasted Broccoli
      • Roasted Brussels Sprouts
      • Pickled Cucumbers
      • Leavened Cucumbers & Zucchinis
    • BREAD >
      • Rye Bread without Yeast - with Sourdough Starter
      • Fluffs - Soft and Fluffy Buns
      • Pita Bread
      • Spelt Bread with Flax Seeds
      • St. Nicholas' Devils
      • Bread Braid with Poppy Seeds
      • Ciabatta with Poppy Seed Oil
    • DESSERTS >
      • Carnival Fried Pastry
      • Pavlova with Hazelnut Base
      • Hot Chocolate with Cardamom and Homemade Munchmallows
      • Chocolate Cupcakes and Swiss Buttercream with White Chocolate
      • Baked Chocolate with Mango and Ice Cream
      • Juicy Pompkin-Chocolate Bundt Cake
      • Carob Rolls
      • Sweet Plate - Greek Style
      • Miss Lemoneé
      • Panna Cotta with Sparkling Wine and White Chocolate
      • Panna Cotta with White Chocolate and Truffles
      • Passion Fruit on Vanilla Cream
      • Flourless Raspberry Chocolate Cake
      • Flourless Strawberry Elderflower Cake - Lady Elderflower
      • Flourless Chocolate Chestnut Cake - Lady Chestnut
      • Pistachio & Hazelnut Chips
      • Hazelnut Mini Rolls
      • Cottage Cheese Pie with Poppy Seeds
      • Raspberry Ferdinand Rolls
      • Apricot Pockets
      • Honey Pears with Poppy Seeds & Vanilla Cream
      • Cat Eyes with Plum Jam
      • Fried Mice with Banana, Coconut and Lime
      • Kinder Milk Slices My Way
      • Millet Cake - Krapec
  • REFERENCES
  • CONTACT US
  • WORK WITH US
  • PRIVACY POLICY