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.
Ingredients
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
Instructions
-
,
- 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.
-
,
- 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.
