Chocolate and pumpkin cake

Nick Hodges shares his chocolate and pumpkin cake recipe
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Chocolate and pumpkin cake

This chocolate and pumpkin cake from Nick Hodges, head chef at The Greenbank Hotel in Falmouth, is not only bang-on-trend but wickedly indulgent

www.greenbank-hotel.co.uk

Serves    12

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  • 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
  1. 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.
  2. For the pumpkin cake: preheat your over to 180°C / gas 4. Mix the flour, cocoa, baking powder, baking soda and cinnamon.
  3. In a separate bowl, mix the buttermilk, cooled pumpkin puree and vanilla extract.
  4. 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.
  5. Divide into two baking tins and bake for approximately 30 – 35 minutes.
  6. 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.
  7. 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

  1. 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.
  2. For the pumpkin cake: preheat your over to 180°C / gas 4. Mix the flour, cocoa, baking powder, baking soda and cinnamon.
  3. In a separate bowl, mix the buttermilk, cooled pumpkin puree and vanilla extract.
  4. 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.
  5. Divide into two baking tins and bake for approximately 30 – 35 minutes.
  6. 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.
  7. 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.
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