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Chocolate-Pumpkin Cake with Coconut-Cream Cheese Frosting (Sweet Blog) - photo 1
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Chocolate-Pumpkin Cake with Coconut-Cream Cheese Frosting (Sweet Blog)

Cakes and Bakes Desserts 120 min Medium 10 wyświetleń ~43.58 PLN - (0)
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Description

Moist, intensely chocolate cake with pumpkin puree and warm spices, topped with a light cream made of cream cheese and thick coconut cream. This is an original, sweet version of the classic combination of pumpkin and chocolate — the cake has a deep cocoa flavor, subtle sweetness from caramelized brown sugar, and the aroma of cinnamon and nutmeg. The cream softens the intensity of the cake, adding a creamy, slightly coconut note. Perfect for an autumn afternoon, as a dessert for a family gathering, or with coffee — it looks impressive and tastes sophisticated, yet is simple to make.

Składniki (18)

Servings:
10
  • Wheat flour 250 g
  • Cocoa 60 g
  • Brown sugar 180 g
  • Pumpkin puree 400 g
  • Butter 120 g
  • Rapeseed oil 30 g
  • Egg 3 szt.
  • Baking powder 12 g
  • Baking soda 2 g
  • Coconut cream 120 g
  • Cream cheese 200 g
  • Powdered sugar 80 g
  • Vanilla extract 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 5 g
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Dark chocolate 100 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~43.58 PLN (4.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the pan and the oven: place the rack in the middle of the oven and preheat to 175°C (top and bottom). Prepare a square pan 23×23 cm or a springform pan 22–24 cm — line the bottom with parchment paper and grease the sides with butter or spray with oil. Leave the butter to soften on the countertop, and take the eggs out of the fridge to reach room temperature.

Ingredients: Butter, Egg
Use a pan of the specified size; otherwise, the baking time will change. The best option is a springform pan or a square baking dish. If you don't have parchment paper, grease with butter and dust lightly with flour.
2

Sift the dry ingredients: into a large bowl, sift the flour and cocoa powder through a fine sieve, add baking powder, baking soda, salt, cinnamon, and nutmeg. Mix the dry ingredients with a spoon to achieve a uniform mixture without cocoa lumps.

Ingredients: Wheat flour, Cocoa, Baking powder, Baking soda, Salt, Ground cinnamon, Nutmeg
Use a large, deep bowl (min. 3 l). A sieve will prevent cocoa lumps. If you don't have a sieve, vigorously mix the dry ingredients with a whisk.
3

Cream the butter with sugar: in a second bowl, place the softened butter and brown sugar. Use a hand mixer or a stand mixer with a whisk attachment and beat on medium speed for 3–4 minutes until the mixture becomes lighter and fluffy (it should be well aerated). If doing it by hand, use a wooden spoon and vigorously beat for about 6–8 minutes.

Ingredients: Butter, Brown sugar
Use a mixer with a bowl of at least 2 l capacity or a wooden spoon. The mixture should noticeably lighten in color — this is a sign that air has been incorporated into the batter.
4

Add the eggs one at a time: reduce the mixer speed to low and add one egg, mix until combined, then add the second and third. After adding all the eggs, add the vanilla extract and mix briefly (10–15 seconds) until the ingredients are combined.

Ingredients: Egg, Vanilla extract
If the mixture starts to curdle (liquid is released), add 1–2 tablespoons of the flour mixture, then the mixture will bind. Use a spatula to gather the ingredients from the sides of the bowl.
5

Combine the pumpkin puree with the fat: in a separate bowl, mix the pumpkin puree and canola oil. Stir with a fork or whisk until smooth. If the puree is very thick, add 1–2 tablespoons of water or milk (optional) — the mixture should be creamy and easy to mix.

Ingredients: Pumpkin puree, Rapeseed oil
If you are using your own puree, make sure it is not overly watery — excess water will thin out the batter. Roasted pumpkin puree is best.
6

Add the wet ingredients to the dry: add 1/3 of the dry ingredient mixture to the creamed butter and sugar and mix on low speed with a mixer or with a spoon. Then pour in half of the pumpkin puree mixture, followed by another 1/3 of the dry ingredients, the remaining puree, and finally the last part of the dry ingredients — mix briefly, just until combined. The mixture should be uniform, thick, and moist, without any dry streaks of flour.

Ingredients: Wheat flour, Cocoa, Brown sugar, Pumpkin puree, Rapeseed oil
Do not mix for too long — just a few seconds after adding the last dry ingredients is enough. If you are using manual mixing, fold the ingredients from the bottom to the top to prevent the batter from deflating.
7

If you are using it, fold in the chopped dark chocolate: use a spatula and gently combine the chocolate with the mixture evenly. Pour the batter into the prepared pan and smooth the surface with a spatula to make it even. Tap the pan lightly on the countertop (a few times) to remove air bubbles.

Ingredients: Dark chocolate
Chocolate is an optional ingredient — it adds intense white spots and extra texture. Use pieces that are 5–10 mm in size.
8

Baking: place the pan in the preheated oven and bake for 40–50 minutes at 175°C. After 35 minutes, check with a toothpick — insert a thin stick (wooden or metal) into the center of the cake; it should come out with a few moist crumbs but no raw batter. The edges of the cake should slightly pull away from the pan and feel springy to the touch.

If the oven heats unevenly, turn the pan 180° after 25 minutes. Baking time depends on the thickness of the batter and the type of pan; longer baking will make the cake denser.
9

Cooling: after baking, remove the pan from the oven and leave it on the counter for 10–15 minutes to let the cake set slightly. Then transfer the cake to a wire rack to cool completely (use a spatula to help, slide it between the edge and the pan). Apply the cream only to the completely cooled cake, otherwise the cream will melt.

Use a metal cooling rack — the heat must escape evenly from the bottom and sides. Do not speed up the process by putting the cake in the fridge while it's hot — this will cause moisture to condense.

Glaze

10

Prepare the coconut cheese cream: in a bowl, place the cream cheese (chilled but soft), coconut cream, and half of the powdered sugar. Use a mixer on low speed and beat for 1–2 minutes until the mixture becomes smooth. Add the remaining powdered sugar and vanilla extract, and beat for another 1–2 minutes on medium speed until you achieve a smooth, creamy consistency. The cream should be fluffy but thick enough to spread over the cake.

Ingredients: Cream cheese, Coconut cream, Powdered sugar, Vanilla extract
Use a bowl with a capacity of at least 1.5 l and a whisk attachment. If the cream is too soft, chill it for 15–20 minutes in the fridge and whisk briefly again. If it is too thick, add 1–2 tablespoons of coconut cream.
11

Spread the cream on the cooled cake: use a spatula to evenly distribute the cream. Start from the center and spread towards the edges, smoothing the surface. If you want clean edges, use a ring or a cold spatula held against the edge of the cake.

Ingredients: Cream cheese, Coconut cream
Apply the cream only to the completely cooled cake. If the cream starts to run, place the cake in the fridge for 10–20 minutes to let the cream set.

Decoration

12

Finishing and decoration: sprinkle the top of the cake with optional pumpkin seeds and chopped/delicate chocolate. Toast the seeds beforehand in a dry pan for 2–3 minutes until they start to lightly pop and smell nutty. Finally, you can sift a thin layer of cocoa or powdered sugar for contrast.

Ingredients: Roasted pumpkin seeds, Dark chocolate
Additionally, you can add chocolate or pumpkin seeds to enhance the flavor and texture. Use a sharp knife to chop the chocolate or grate it on a coarse grater.

Serving

13

Chilling before serving: place the decorated cake in the refrigerator for 30–60 minutes to allow the cream to set well and make cutting cleaner. Remove it 10 minutes before cutting to let the cream soften slightly and the flavors open up.

When cutting, use a wide knife dipped in warm water and wipe the blade between cuts for clean slices.

Fun Fact

💡

The combination of pumpkin with spices and chocolate has historical roots in North American kitchens, where pumpkin was commonly used in sweet baked goods. Cocoa paired with pumpkin creates an exceptionally deep and moist texture, while the brown sugar crust adds a caramel note.

Best for

jesienne popołudnie rodzinne spotkanie kawa z przyjaciółmi świąteczny deser

Tips

🍽️ Serving

Serve chilled, with a dollop of whipped cream or a scoop of vanilla ice cream for a temperature contrast. It's best to cut the slice with a sharp, warm knife (dipped in warm water and dried). A piece of cake pairs well with coffee with a hint of cinnamon or chai tea.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 4–5 days. Creamy cakes should not be stored at room temperature for longer than 2 hours. Freezing is not recommended due to the cream, but if you must, freeze portions without decorations (for up to 1 month) and thaw in the refrigerator for a few hours.

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