Pumpkin Cake

Cowbridge Kitchen

About This Recipe

Halloween is a great time for playing tricks on friends and neighbours, it is also a long standing tradition to serve and use Pumpkin, so we have creating the perfect Halloween treat with this Pumpkin and Chocolate Cake.

Pumpkin recipes are all the rage at Halloween and they can be a real treat for those little monsters, Pumpkin Soup is one of my favourites as is this Chocolate Cake.

This Halloween Cake is a standard Loaf Cake made with Pumpkin and Chocolate in a Dark sponge, perfect as a snack for midnight trick or treaters.

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It takes about 1hr 45 minutes to make this

45 mins Prep time
1hr Cooking time

Time

Nutritional Facts

This is based on 2 slices

Calories: 310
Protein: 4g
Fat: 16g
Carbohydrates: 38g
Fiber: 1g
Sugar: 21g

Nutrition

This recipe will serve 6 people

Servings

Tricky : This recipe is a bit tricky

Anybody can have a go at this recipe, but some experience with cooking and baking is needed
A novice will find this difficult

Difficulty

This cake is rich and sticky, a perfect treat for Halloween.

Deserts & Sweets , Halloween Food ,

Available to Print on Desktop

V vegetarian

Cost to make:
£6.55 / $8.29 (Est.)

Equipment:
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Loaf Tin,

▼ Other recipes in this category

Pumpkin Soup

Jam Doughnut Muffins

Halloween Pumpkin and Chocolate Cake

Pumpkin and Chocolate cake for a Halloween treat, it can be hard to come up with great ideas for Halloween treats but this cake is it.

Halloween also called 'All Hallows' evening' is much bigger in the US than in the UK, the Americans celebrate Halloween as big as other countries celebrate Christmas.

In the modern day Halloween has become popular due to modern culture and movies of the same name.

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ingredients

For the Loaf
300 g Flour
125 g Salted Butter
1 tablespoon of Baking Powder
2 tablespoons of Cocoa Powder
1 tablespoon of ground cinnamon
1 teaspoon of nutmeg
200 g cooked pumpkin
100 ml of Buttermilk
150 g of Milk Chocolate
1 teaspoon of Vanilla Extract
175 g Caster Sugar
175 g Soft Brown Sugar
3 large Eggs

For the Ginger Icing
1/2 teaspoon of Ground Ginger
Juice of 1 Orange (40 ml Approx. )
200 g Icing Sugar

Cooking Instructions

Sift the flour , cocoa , baking powder , cinnamon and nutmeg into a mixing bowl. Mix together and set aside for later.
Cook the pumpkin in a pan of water until soft, then puree in a food processor.
Melt the chocolate in a bowl over a pan of boiling water.
Mix the pumpkin , buttermilk , chocolate and vanilla extract together in a separate bowl.
Put the butter (cubed) in to another bowl and whisk together with the caster and brown sugar until fluffy. Add the beaten eggs and continue to whisk.

Add the butter and egg mixture to the bowl of flour and cocoa and slowly fold together, adding the pumpkin , chocolate and buttermilk mix gradually until all well combined.
Grease a 12 x 25 cm loaf tin with some butter.
Preheat your oven to 170 c.
Pour the batter into the loaf tin , about 1" from the top.
Bake in the oven for 1 hr.
After 25 minutes you can cover the tin with foil if you think it is browning to fast.

check with a skewer or a temperature probe by skewering it into the centre of the loaf. If the probe comes out clean the loaf is done.
Cool in the tin for 20 minutes , then turn it out onto a wire rack and allow to cool.
While the cake is cooling Zest 1 orange, then squeeze the juice.
Add the Ground Ginger to 200 g of icing sugar then mix together with the Orange Juice to form a thick topping.
Spoon the Ginger icing over the loaf and sprinkle with the Orange Zest.

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