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Velvety Pumpkin-Chocolate Cake with a Hint of Spice - photo 1
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Velvety Pumpkin-Chocolate Cake with a Hint of Spice

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 4 wyświetleń ~52.66 PLN - (0)
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Description

This cake is the essence of autumn captured in a moist, intensely chocolatey bake. Its secret lies in the pumpkin purée, which gives it an extraordinary, velvety texture and natural sweetness that perfectly complements the deep flavor of bitter cocoa. The addition of a signature blend of spices – cinnamon, ginger, nutmeg, and cloves – envelops the palate with warmth and evokes memories of autumn evenings. The cake is dense, compact, and wonderfully moist, topped with a glossy dark chocolate glaze that balances the sweetness and adds elegance. It is perfect as a dessert for afternoon coffee, a star at gatherings with friends, or a sweet touch on the holiday table. Its deep brown color with orange highlights looks beautiful on a plate, promising unforgettable taste experiences.

Składniki (15)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 260 g
  • Dark cocoa 65 g
  • Demerara brown sugar 200 g
  • Eggs 3 szt.
  • Pumpkin purée 425 g
  • Rapeseed oil 120 g
  • Baking soda 5 g
  • Baking powder 5 g
  • Ground ginger 2 g
  • Dark chocolate (min. 70%) 150 g
  • 36% heavy cream 150 ml
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Ground nutmeg 1 łyżeczka
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Pecan nuts 50 g
💰 Szacowany koszt dania: ~52.66 PLN (4.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Start by preparing the oven and the baking pan. Set the oven to 175°C with the top and bottom heating function (without convection). Prepare a 24 cm round cake pan. Line the bottom of the pan with parchment paper: trace the shape of the bottom on the paper, cut out the circle, and place it in the center. Grease the sides of the pan thoroughly with butter, then dust with all-purpose flour, rotating the pan to ensure the flour covers the entire surface. Shake out the excess flour.

Ingredients: Mąka pszenna tortowa (typ 450)
Use a springform pan, as it will make it easier to remove the cake. Proper preparation of the pan is key to ensure the cake does not stick and rises evenly. Taking the ingredients (eggs, purée) out of the fridge an hour before baking will help them reach room temperature, which promotes a better cake structure.

Mixing dry ingredients

2

In a large bowl, combine all the dry ingredients. Take a fine-mesh sieve and sift the all-purpose flour, dark cocoa powder, baking soda, and baking powder through it. Sifting will aerate the ingredients and prevent lumps from forming. Then add the brown sugar, cinnamon, ginger, nutmeg, and salt. Mix everything thoroughly with a whisk to ensure all the ingredients are evenly distributed.

Ingredients: Mąka pszenna tortowa (typ 450), Dark cocoa, Demerara brown sugar, Baking soda, Baking powder, Ground cinnamon, Ground ginger, Ground nutmeg, Salt
Do not skip sifting, especially the cocoa, which tends to clump. Use a large bowl to have the freedom to mix. Evenly mixing the spices will ensure a consistent flavor in every bite of the cake.

Mixing wet ingredients

3

In a second, even larger bowl, prepare the wet ingredients. Crack the eggs into it and beat them with a mixer on medium speed for about 2-3 minutes, until they become lighter and fluffy. Then, while continuing to mix, gradually pour in the rapeseed oil. Finally, add the whole pumpkin purée and mix for another minute, until all the ingredients combine into a uniform, smooth mass with an orange color.

Ingredients: Eggs, Rapeseed oil, Pumpkin purée
Use a hand mixer or stand mixer with a whisk attachment. Slowly adding the oil helps create a stable emulsion. Make sure the pumpkin puree is smooth – if it has lumps, blend them before adding to the mixture.

Combining ingredients and baking

4

Now combine the contents of both bowls. Gradually add the dry ingredients to the wet ones in three batches. After each addition, mix the batter with a spatula or on the lowest mixer speed, just until the ingredients are combined. Avoid overmixing! The finished batter will be thick and creamy. Pour the mixture into the prepared springform pan and smooth the surface with a spatula. Place the pan in the preheated oven and bake for 50-60 minutes.

The most common mistake is overmixing the dough, which activates the gluten in the flour and makes the baked good tough and rubbery. Mix only until the ingredients are combined. To check if the dough is ready, insert a wooden stick into the center – if it comes out dry, the dough is baked.

Cooling the cake

5

After baking, remove the cake from the oven and leave it in the pan on a metal rack for about 15-20 minutes. During this time, the cake will cool slightly and stabilize its structure. Then, carefully run a knife along the edges of the pan to separate the cake from the sides. Unclip the springform pan and gently transfer the cake (still on the bottom of the pan) to the rack to cool completely. This will take about 1-2 hours.

Do not try to pour the glaze over warm cake, as it will run off and not create a nice layer. The cake must be completely cold. Cooling on a rack ensures air circulation, which prevents the bottom of the cake from becoming soggy.

Chocolate ganache and decoration

6

While the cake is cooling, prepare the glaze. Break the chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the heavy cream until it is very hot, but do not bring it to a boil (small bubbles will appear at the edges). Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. After that time, begin to gently mix everything with a whisk or spatula, from the center of the bowl outward, until a smooth, shiny, and uniform sauce is formed.

Ingredients: Dark chocolate (min. 70%), 36% heavy cream
Patience is key! Allowing the chocolate to melt in the hot cream before mixing prevents the ganache from separating. If lumps still appear, you can briefly blend the frosting with an immersion blender.
7

Pour the completely cooled cake with the prepared ganache. Spread it evenly over the top using a spatula, allowing it to drip down the sides freely, creating appetizing drips. If you are using nuts, chop them coarsely and sprinkle them on top of the cake before the glaze sets. Set the cake aside for at least 30 minutes at room temperature for the ganache to firm up.

Ingredients: Pecan nuts
The ganache should be slightly cooled but still liquid so that it spreads easily. If it thickens too much, you can gently warm it in a water bath. For a more artistic effect, use a small, curved pastry spatula.

Fun Fact

💡

The combination of pumpkin and chocolate, although popular today, is a relatively new invention. Traditional American pumpkin pie was a spiced dessert. It wasn't until the 20th century that chefs began to experiment, discovering that the earthy, sweet flavor of pumpkin perfectly balances the bitterness of dark chocolate, creating a more complex and refined flavor profile.

Best for

Jesienne popołudnie Spotkanie z przyjaciółmi Halloween Święta Bożego Narodzenia Komfortowy deser na weekend

Tips

🍽️ Serving

The cake tastes best at room temperature when its aroma is at its fullest. Serve it cut into thick triangles. It pairs perfectly with a dollop of whipped cream, a scoop of vanilla ice cream, or a bit of crème fraîche, which will balance its sweetness. An ideal drink would be a cup of strong black coffee, espresso, or spiced tea.

🥡 Storage

Store the cake covered (e.g., in a cake container or under a dome) at room temperature for up to 3 days. In the refrigerator, it will stay fresh for up to 5 days, but before serving, it's a good idea to take it out for about 30-60 minutes to regain room temperature and full flavor. The cake improves in taste on the second day as the flavors meld together.

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