Welcome Fall 2017! I’m celebrating this beautiful and colorful season by baking a Torta Zucca & Cioccolato (Chocolate Pumpkin Cake). This cake has a super moist texture and a sweet, chocolatey and nutty flavor. It can be prepared by using fresh or canned pumpkin and any kind of nuts. Enjoy the first day of Fall with a hot tea and a slice of chocolate pumpkin cake.
Photo by Ale Gambini – A Queen In The Kitchen
Servings : 6-8
Difficulty : easy
Prep Time : 45 min.
Cook Time : 35 min.
15 oz. pumpkin puree (fresh or canned)
1 cup granulated sugar
1 cup + 3 tbsp all purpose flour
4 tbsp unsweetened cocoa powder
10 tbsp unsalted butter, softened
1/3 cup milk
1 sachet vanilla baking powder (1/2 oz or 16g)
1/4 cup walnuts, coarsely chopped
1/4 cup chocolate chips
powdered sugar, to dust
If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.
Preheat oven at 350 F degrees.
Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.
In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.
Add cocoa powder, butter, milk and blend together.
Gently fold in the vanilla baking powder until well incorporated.
Stir in chocolate chips and chopped walnuts.
Pour the cake batter into the greased pan and bake for 35 minutes.
Allow to cool in its pan.
Dust with powdered sugar before serving.