PumpkinChocolateCake_BLAD blog - 02 copy

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.

Buon Autunno!

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)

2 eggs

1 cup granulated sugar

1 cup flour type 00

4 tbsp unsweetened cocoa powder

10 tbsp unsalted butter, softened

1 sachet vanilla baking powder (16 grams)

1/4 cup walnuts, coarsely chopped

powdered sugar, to dust



Preheat the oven to 350 F degrees.

Grease a 9-inch cake pan. Set aside.

In a large bowl, beat butter and sugar, then add eggs, pumpkin puree and mix well.

Add cocoa powder, flour, vanilla baking powder, and mix until all of the ingredients are well blended.

Stir in chopped walnuts.

Pour the cake batter into the greased pan and bake for 35 minutes.

Allow cooling in its pan.

Dust with powdered sugar before serving.

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