“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
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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