Pumpkin cake with chocolate and dark chocolate ganache. Is it possible to find a better way in order to welcome autumn? No it is not.
Pumpkin is one of my favorite ingredients of autumn. It is great for every situation. Want to eat risotto? You can cook risotto with bacon and pumpkin. Wanna a cake? You can bake a pumpkin cake with homemade caramel. Do you want a soup? You can cook a velvet soup with bacon (yes, again bacon) and sage. You want a pie? Then bake a sweet pumpkin pie with homemade phyllo.
Not to mention the affair of pumpkin with pasta. Pumpkin makes a perfect filling for your ravioli, or if you dare make your own fresh pasta with pumpkin.
How can you not love a pumpkin?
I think my love for pumpkin is obvious, and it is time to reveal my other love behind this recipe. I am talking about the cake pan that I used. It is not a common cake pan. I have finally bought a Nordic Ware cake pan.
The perfect cake pan
It’s been about two years since I started noticing various cakes that I found on instagram and Pinterest. Behind every fabulous cake there was only one brand, Nordic Ware. Every cake pan is unique, extremely impressive and made to last.
Over the years I could not find these beautiful cake pans in any store located in Greece. And when I started searching for on-line stores abroad, the shipping cost was too much for me.
So I was discouraged and started believing in Santa Claus again. And Santa Claus came two years later. But his name was “Kylikeio“.
Who is behind Kylikeio?
Kylikeio is a small cafe in Komotini that sells all its products to passing customers. But for Emilia and George who are behind this, only this was not enough.
So they created this wonderful eshop. Their goal is to bring us in contact with quality products, with sensitivity to the environment and humanity. They like chocolates, organic herbs, and beautiful packaging with great content.
And there I have found the amazing cake pans from Nordic Ware. My happiness when I saw their first story on instagram is really indescribable. So the first cake pan I got is Bavaria.
Why to add pumpkin in a cake?
I just love pumpkin on the cake. I basically love it in many recipes but when it comes to a cake I can’t stop myself from adding pumpkin puree. And this is because it gives it a wonderful taste but also the necessary moisture. It is worth trying once, it will become your favorite autumn cake.
You can get a pumpkin and make easily puree from it. Keep as much as needed for the cake and the rest can be stored in the freezer. It will patiently wait for you in order to use it in the next pumpkin-based recipe.
Pumpkin cake with chocolate and dark chocolate ganache
Ingredients
- 275 gr all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp nutmeg
- 140 gr butter, melted
- 110 gr brown sugar
- 150 gr white sugar
- 400 gr pumpkin puree
- 3 large eggs
- 200 gr dark chocolate finely chopped
For making the ganache
- 200 ml heavy cream
- 200 gr dark chocolate finely chopped
Instructions
For making pumpkin puree
- Preheat the oven to 200°C and slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Then, removed the stem and split the pumpkin in half from top to bottom, scoop out the seeds and fiber with a large metal spoon.
- Laid the halves, flesh side down, on a parchment paper-lined half sheet pan and roast the pumpkin until a paring knife could be easily inserted and removed from the pumpkin. The baking will last 30 to 45 minutes.
- Set to a cooling rack and cool the pumpkin for at least 30 minutes. After half an hour by using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor and transform the flesh into a smooth pumpkin puree.
For making the cake
- In a large bowl add the flour, baking powder, spices and salt. Set aside.
- In the bowl of the mixer add the melted butter, the brown and the white sugar. Beat on medium speed for 2-3 minutes.
- Add the pumpkin puree and the eggs to the bowl of the mixer.
- Then add the flour mixture and beat until there is no dry flour.
- Finely chop the dark chocolate and add it to the mixture. Stir with a wooden spoon.
- Pour the mixture into a well-greased and floured cake pan.
- Bake in a preheated oven at 175°C, for 50-55 minutes. To make sure it is ready, pierce the cake with a knife until the knife comes out clean.
For making the ganache
- In a small saucepan, heat the heavy cream until it boils.
- Add the chopped dark chocolate to a bowl.
- Then add the hot heavy cream to the chopped chocolate and stir until all the pieces are melted.
- The ganache is liquid when it is hot, while when it cools it stabilizes.
So this was my recipe for the ultimate autumn cake. Pumpkin cake with chocolate and dark chocolate ganache. All you have to do is get a Nordic Ware cake pan, make pumpkin puree and bake the most delicious cake for fall.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
Such a beautiful photos and delicious recipe.
Thank you very much! I am so glad you like it ☺️