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Autumn Whirl: Moist Chocolate-Pumpkin Cake with a Hint of Spice - photo 1
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Autumn Whirl: Moist Chocolate-Pumpkin Cake with a Hint of Spice

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 10 wyświetleń ~34.70 PLN - (0)
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Description

This is not your ordinary pumpkin cake. It is a true celebration of autumn, where moist, aromatic cake flavored with warm spices intertwines in an artistic swirl with an intensely chocolatey batter, enriched with a hint of coffee. Each bite is the perfect balance between the earthy sweetness of pumpkin and the deep, slightly bitter taste of cocoa. The cake has an incredibly appetizing marbled cross-section, and its top is covered with a velvety dark chocolate glaze. It is exceptionally moist thanks to the addition of pumpkin purée, oil, and buttermilk, which keeps it fresh for a long time. It pairs perfectly with a cup of hot coffee or tea on a chilly afternoon. This bake not only delights with its flavor but also with its appearance, becoming a centerpiece on any table.

Składniki (20)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 350 g
  • Pumpkin purée 250 g
  • Brown sugar (light muscovado) 150 g
  • Cukier biały drobny 150 g
  • Chicken eggs (size L) 2 szt.
  • Olej roślinny (np. rzepakowy) 180 ml
  • Unsweetened dark cocoa 50 g
  • Buttermilk 120 g
  • Strong coffee (espresso or brewed) 60 ml
  • Baking powder 7.5 g
  • Baking soda 2.5 g
  • Ground ginger 2 g
  • Dark chocolate (min. 70% cocoa) 150 g
  • 30% heavy cream 150 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 4 g
  • Ground nutmeg 1 łyżeczka
  • Ground cloves 1 g
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Pumpkin seeds 30 g
💰 Szacowany koszt dania: ~34.70 PLN (2.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Start by preparing your workspace. Take out all the ingredients to bring them to room temperature (especially the eggs and buttermilk). Preheat the oven to 180°C with top and bottom heat (without convection). Prepare the baking pan - a loaf pan measuring about 25x12 cm. Grease it thoroughly with butter, then dust it with flour, shaking off the excess. Alternatively, you can line the pan with parchment paper.

Using ingredients at room temperature is key to achieving a smooth emulsion and fluffy dough. Dusting the pan with flour prevents the dough from sticking. The convection setting can dry out the dough, so it's better to bake statically.

Pumpkin dough

2

In a large bowl, sift 200g of all-purpose flour, 1.5 teaspoons of baking powder, half a teaspoon of baking soda, 2 teaspoons of cinnamon, 1 teaspoon of ginger, half a teaspoon of nutmeg, half a teaspoon of cloves, and a pinch of salt. Sifting will aerate the ingredients and prevent lumps from forming. Mix everything thoroughly with a whisk to evenly distribute the spices.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda, Salt, Ground cinnamon, Ground ginger, Ground nutmeg, Ground cloves
Use a fine mesh sieve for sifting. Thoroughly mixing the dry ingredients ensures that the cake will rise evenly and taste great in every bite.
3

In a second, larger bowl, place 250g of pumpkin puree, 150g of brown sugar, and 90ml of vegetable oil. Using a whisk or mixer on medium speed, mix the ingredients for about 2 minutes, until the sugar is partially dissolved and the mixture is smooth and uniform. Then, add the eggs one at a time (a total of 2), mixing the batter thoroughly after each addition until fully combined before adding the next.

Ingredients: Pumpkin purée, Brown sugar (light muscovado), Olej roślinny (np. rzepakowy), Chicken eggs (size L)
Use a large bowl, as this is where you will add the dry ingredients. Mixing after each egg ensures a stable emulsion, which translates to a better cake structure.
4

Add the mixed dry ingredients from step 2 to the bowl with the wet ingredients. Mix everything with a spatula or wooden spoon just until the ingredients are combined and no dry flour is visible. Do not mix too long! A few lumps are acceptable. Overmixing the gluten in the flour can make the dough tough and chewy. If you are using nuts, add half (25g) of the chopped walnuts and gently mix.

Ingredients: Walnuts
A key mistake beginners make is overmixing the batter. Mix gently, using a scooping motion from the bottom to the top, just until combined. This is the guarantee of a moist and tender bake. Set the bowl aside.

Chocolate batter

5

In a clean, large bowl, sift the remaining 150g of flour, 50g of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt. Mix thoroughly with a whisk. In a separate, smaller bowl, pour hot coffee (60ml) over the sifted cocoa (if you didn't sift it with the flour) or simply mix the coffee with the dry ingredients to 'brew' the cocoa and release its aroma. In the large bowl, cream together 150g of white sugar with the remaining 90ml of oil, then add 120ml of buttermilk and the eggs, mixing until smooth.

Ingredients: Mąka pszenna tortowa (typ 450), Unsweetened dark cocoa, Baking powder, Salt, Cukier biały drobny, Olej roślinny (np. rzepakowy), Chicken eggs (size L), Buttermilk, Strong coffee (espresso or brewed)
The process of preparing the chocolate mixture is similar. Remember to use clean utensils. 'Blooming' cocoa with hot coffee is a technique that intensifies the chocolate flavor in baked goods.
6

Combine the wet chocolate ingredients with the dry ones. Pour the egg mixture and coffee into the bowl with flour and cocoa. As before, mix with a spatula just until the ingredients are combined. The chocolate batter will have a slightly thinner consistency than the pumpkin one. If you like, add the remaining 25g of chopped walnuts and gently mix.

Ingredients: Walnuts
Don't worry if the chocolate mixture is thinner - that's normal due to the addition of buttermilk and coffee. Remember the rule of 'do not overmix'.

Assembling and baking

7

Now the most interesting part - creating the marble pattern. Using a large spoon or a small ladle, alternately place portions of pumpkin and chocolate batter into the prepared loaf pan. Start with a layer of pumpkin, then add a layer of chocolate in the center, then again pumpkin on the sides, and so on, until you use up both mixtures. Try to create irregular blobs.

You don't have to be precise - artistic mess is actually encouraged! It will create a beautiful, unique pattern in every piece of cake.
8

Once the entire batter is in the mold, take a long wooden skewer or knife. Insert it vertically into the batter, reaching almost to the bottom, and make 3-4 smooth movements in a figure-eight or wave shape along the mold. This will combine the mixtures and create a beautiful 'swirl'. Do not mix too much to avoid blending the colors into one. Smooth the top of the batter with a spatula.

Just a few movements are enough! Overmixing will result in a uniform, brown batter instead of a beautiful marbled effect. The goal is to create streaks, not to combine the mixtures.
9

Place the pan in the preheated oven at 180°C and bake for about 50-60 minutes. After 45 minutes, check the cake with a wooden skewer - insert it into the center of the cake. If the skewer comes out dry or with just a few moist crumbs, the cake is ready. If there is raw batter on it, continue baking and check every 5-7 minutes.

Every oven is different, so the given time is approximate. The toothpick test is the most reliable method. If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil.

Cooling and frosting

10

Remove the cake from the oven and set it in the pan on a rack to cool for about 15-20 minutes. After this time, carefully remove the cake from the pan and leave it on the rack to cool completely. This is a very important step - the glaze applied to a warm cake will run off and not set properly. This may take 1-2 hours.

Cooling on a rack allows air circulation from all sides, preventing the bottom of the cake from becoming 'steamed.' Patience is key!
11

When the cake is completely cool, prepare the glaze. Chop 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 chopped chocolate and let it sit for 5 minutes without stirring. After that time, start gently mixing with a spatula from the center outwards until a smooth, shiny, and uniform glaze (ganache) is formed.

Ingredients: Dark chocolate (min. 70% cocoa), 30% heavy cream
Don't stir right away! Allowing the chocolate to melt from the heat of the cream prevents the ganache from separating. Stir slowly and patiently, and you'll achieve a perfectly smooth glaze.

Decoration and serving

12

Place the cake on a rack, with parchment paper underneath (to avoid a mess). Drizzle the prepared glaze over the cake, allowing it to flow freely down the sides. You can use a spatula to help evenly cover the top. Before the glaze sets, sprinkle the cake with toasted pumpkin seeds (if using). Let the cake sit for about 30 minutes to allow the glaze to slightly firm up. Cut with a sharp knife and serve.

Ingredients: Pumpkin seeds
To roast pumpkin seeds, spread them on a dry pan and heat over medium heat for 2-3 minutes, until they start to smell and pop slightly. Be careful not to burn them. The cake is best cut with a knife dipped briefly in hot water and dried.

Fun Fact

💡

Adding coffee to chocolate cakes is a popular baking trick. Coffee, like salt, is a flavor enhancer. It doesn't make the cake taste like coffee, but with similar flavor notes, it intensifies and deepens the aroma of cocoa, making the chocolate flavor more complex and refined.

Best for

Jesienne popołudnie z herbatą Podwieczorek dla gości Przyjęcie na Halloween Słodki stół na specjalne okazje

Tips

🍽️ Serving

The cake is delicious on its own at room temperature. To enhance its qualities, serve a slice with a dollop of thick sour cream or Greek yogurt, which will balance the sweetness. In the dessert version, it pairs perfectly with a scoop of vanilla ice cream or salted caramel.

🥡 Storage

Store the cake in an airtight container at room temperature for up to 3 days. Thanks to its high moisture content, it stays fresh for a long time. In the refrigerator, it can be stored for up to 5 days, but before serving, it should be taken out for at least 30 minutes to regain its full flavor and softness.

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