Valentine’s Day Special: Chocolate Pumkin Cake


A special version of the classic chocolate cake with a velvety texture thanks to a special ingredient: the pumpkin puree. To make the pumpkin puree all you have to do is to boil  pumpkin cubes and then blend them together.


For The Cake
  • 1 cup butter, room temperature
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 2 cups pumpkin puree
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 1/4 cup cream fresh


  • In a large mixing bowl, cream butter with mixer on medium speed.
  • Add brown sugar and continue to beat until light and fluffy.
  • Add in eggs, one at a time, mixing well after each addition.
  • Add in pumpkin puree and mix again. Mixture will be soupy.
  • Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  • Slowly add flour mixture to butter/pumpkin mixture, with mixer on low speed, until completely combined.
  • Pour batter into greased and floured loaf pan.
  • Bake in a preheated 180°ΨC oven for 40-45 minutes, until toothpick inserted in center, comes out clean.
  • Let cakes rest in pans for 30 minutes, then turn out onto racks to cool completely.
For ganache:
  • Place chocolate chips and cream in a microwave safe dish.
  • Heat on high for 1 minute in microwave then let rest for 2 minutes before stirring until completely smooth and all chocolate is melted.
  • For easy drizzling, place ganache in a plastic freezer bag, then cut a small hole in one corner of bag.
  • Squeeze chocolate to drizzle over cake as desired.

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