Think of luscious good quality chocolate and of sweet and nutty pumpkin, put them together and you have a match made in heaven!
It is school holidays over here in the UK and we have been very busy in the kitchen. Our latest creation was in fact a pumpkin and chocolate cake made with olive oil.
If you have never baked cakes with pumpkin before than this can be a good one to try out: simple, rustic and delicious, perfect for breakfast too especially for dunking.
As I have mentioned before that I love pumpkin and I have it almost every day now that's in season. I always prefer using fresh pumpkin rather than the tinned stuff but of course if you cannot find it where you live tinned pumpkin would do too.
I have found this cake to be even better the next day!
- Prep Time : 25 minutes
- Cook Time : 35 minutes
- Yield : 6
In a processor whiz the pumpkin.
Whip the eggs with the sugar until soft and creamy. Add the vanilla essence, the pumpkin and add the flour a little bit at a time then stir well.
Finally add the olive oil and mix well. It is easier to use a mixer.
Put half of the mixture into a separate bowl and add the cocoa to it. Mix well. Pour the "white mixture" into a 24 cm or 9 inch greased round springform tin then put the dark mixture onto the white one levelling well with the back of a spoon.
Sprinkle the chocolate chips on top.
Bake at 180C or 350F for approximately 35 minutes. Check with a toothpick and if it is still wet keep cooking it for a few more minutes. Let it cool down before eating it.