Pumpkin_Chocolate_Chunk_Cake © 2012 . All rights reserved.

Pumpkin-Chocolate-Chunk Cake

On sunday I woke up to a beautiful autumn day – bright sky, cold air, orange and yellow colors everywhere! We headed out to an old-fashioned, pretty stuffy restaurant in the afternoon, met friends with kids and spent some time on a really nice (but also somewhat dated!) playground, surrounded by big, old chestnut trees. The colors were absolutely gorgeous: I just stared up in the sky and soaked in the colors.

chestnuttrees

So autumn really arrived here now. And of course the pumpkin-season is in full swing. I have to admit I’m a little bored by all the pumpkin soups you get offered in restaurants or magazines. In the US you find lots of pumpkin pies, but you can’t get ready-made pumpkin puree here in Germany. So I tried to make it myself and it worked really well and the cake was moist and delicious and really tasted like autumn, because of the cinnamon and cloves.

Pumpkin-Chocolate-Chunk Cake
Pumpkin Puree
200 g Hokkaido pumpkin
125 ml water

Cook 10-15 minutes, pour away the liquid and put the pumpkin in a blender. Blend until really fine. If not totally fine scrape the puree through a strainer.
Add 1/2 a teaspoon ground cinnamon, 1 teaspoon sugar and a pinch of ground cloves.

Cake
250 g flour
1 teaspoon baking soda
3/4 teaspoon salt
225 g butter, room temperature
175 g sugar
1 large egg
2 teaspoons vanilla extract
Pumpkin Puree
100 g semisweet chocolate, cut into little chunks

Preheat oven to 180 degrees. Mix flour, baking soda and salt in a bowl.
With an electric mixer, cream the butter and sugar on until smooth. Beat in the egg and vanilla. Mix in the pumpkin puree and the dry ingredients. Add the chocolate.
Spread batter evenly in a buttered pan. Bake 35 to 40 minutes.

– Liz
PS: I also entered this picture in the PUMPKIN ORANGE PHOTOGRAPHY AND STYLING CHALLENGE over at Simone’s blog “Jungle Frog Cooking“. Check it out!
 

9 Comments

  1. I actually made pumpkin puree myself last year I think it was but for a pumpkin focaccia (also very very good!) but I totally love the sound of this and it looks pretty amazing too! Great entry for the challenge Lisa!

    • liz

      Thanks, Simone!
      I haven’t found pumpkin puree here, so I just tried to make it myself and it worked!

  2. You busy bee! Second post – great job! I like the recipe and I made roasted pumpkin puree yesterday, enough for a tart and a bag for the freezer :-) What’s your next post about?
    Hugs, Sandy

    • liz

      I visited the cafè “Milchmädel” in Münster, Jewels visited the german bakery and cafè “Landbrot” in Manhattan. Two visits and two posts about two very different locations!

  3. Beautiful & delicate work. !!Well done and deserved¡¡

  4. I am using pureed roasted cheese pumpkin which makes a nice bread. im curious about your version as most pumpkin breads have 2- 3 eggs. Also Im trying to convert to US measurements so i hope that I have do so well enough. My question- 180 degrees conversion? it must be Celsius? it will certainly take longer than 30 minutes at 180 degrees Fahrenheit ! I will go with 350F like my other recipes call for!

    • Gwen Charles

      It came out very good but a bit delicate and crumbly.
      I would suggest adding the comment ” cut only after cooled completely.”
      I may add another egg next time.
      Thanks!

    • liz

      Dear Gwen, thanks for the suggestion! Regards, Liz

  5. Lovely, warm, amber colored cake. So inviting ! So gorgeous !

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