Chocolate and pumpkin cake
Nick Hodges shares his chocolate and pumpkin cake recipe
- Added on October 13, 2016
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Serves 12
Supported by
- You will need
- Method
For the pumpkin cake:
- Plain flour 350g
- Cocoa powder 50g
- Baking powder 1 tsp
- Baking soda 1½ tsp
- Ground cinnamon 2 tsp
- Buttermilk 175ml
- Pumpkin puree 200g, tinned or preferably homemade
- Vanilla extract 1½ tsp
- Soft butter 600g
- Soft brown sugar 300g
- Eggs 5
For the ganache:
- Double cream 500ml
- Dark chocolate 600g
For the pumpkin buttercream:
- Soft butter 250g
- Cream cheese 120g
- Pumpkin puree 50g
- Salt pinch of
- Icing sugar 600g
- Milk dash
- If you’re not using tinned pumpkin puree, you’ll need to make it before beginning the cake. Simply cut a pumpkin into quarters, then peel and cut into chunks. Put in a large saucepan, cover with water, and bring to the boil. Cook for approximately 20 minutes until tender. Drain and cool before pureeing it in a blender or with a masher.
- For the pumpkin cake: preheat your over to 180°C / gas 4. Mix the flour, cocoa, baking powder, baking soda and cinnamon.
- In a separate bowl, mix the buttermilk, cooled pumpkin puree and vanilla extract.
- In a machine mixer, beat the sugar and butter until light and fluffy. Slowly add one egg at a time. Add the flour mix and pumpkin mix into the machine mixer alternatively.
- Divide into two baking tins and bake for approximately 30 – 35 minutes.
- For the ganache: heat the cream, but only just, to simmer. Remove from the heat and whisk in the chocolate. Cool until the ganache is thick and spreadable.
- For the buttercream: add all the butter and cream cheese, and whisk until light and creamy. Slowly add the sugar and then add the pumpkin puree.
You will need
For the pumpkin cake:
- Plain flour 350g
- Cocoa powder 50g
- Baking powder 1 tsp
- Baking soda 1½ tsp
- Ground cinnamon 2 tsp
- Buttermilk 175ml
- Pumpkin puree 200g, tinned or preferably homemade
- Vanilla extract 1½ tsp
- Soft butter 600g
- Soft brown sugar 300g
- Eggs 5
For the ganache:
- Double cream 500ml
- Dark chocolate 600g
For the pumpkin buttercream:
- Soft butter 250g
- Cream cheese 120g
- Pumpkin puree 50g
- Salt pinch of
- Icing sugar 600g
- Milk dash
Method
- If you’re not using tinned pumpkin puree, you’ll need to make it before beginning the cake. Simply cut a pumpkin into quarters, then peel and cut into chunks. Put in a large saucepan, cover with water, and bring to the boil. Cook for approximately 20 minutes until tender. Drain and cool before pureeing it in a blender or with a masher.
- For the pumpkin cake: preheat your over to 180°C / gas 4. Mix the flour, cocoa, baking powder, baking soda and cinnamon.
- In a separate bowl, mix the buttermilk, cooled pumpkin puree and vanilla extract.
- In a machine mixer, beat the sugar and butter until light and fluffy. Slowly add one egg at a time. Add the flour mix and pumpkin mix into the machine mixer alternatively.
- Divide into two baking tins and bake for approximately 30 – 35 minutes.
- For the ganache: heat the cream, but only just, to simmer. Remove from the heat and whisk in the chocolate. Cool until the ganache is thick and spreadable.
- For the buttercream: add all the butter and cream cheese, and whisk until light and creamy. Slowly add the sugar and then add the pumpkin puree.