Chocolate Chip Pumpkin Cake with Choc Maple Glaze

INGREDIENTS:

  • 1 butternut or kent pumpkin approx. 400g, peeled and deseeded
  • 200g cake flour (or 170g plain flour and 30g cornflour)
  • 4 tsps baking powder
  • 1 tsp bicarbonate soda
  • 1/4 tsp of salt
  • 1.5 tsps ground cinnamon
  • 220g light brown sugar
  • 3 large eggs, at room temperature
  • 180ml of canola oil
  • 1 tsp vanilla extract
  • 150g dark chocolate, chopped finely (or choc chips)
Chocolate and Maple Glaze
  • 180g dark chocolate, chopped
  • 50g butter, chopped
  • 50ml cream
  • 2 Tbl maple syrup
METHOD:
  1. To make puree, preheat oven to 200°C and then peel and roughly chop pumpkin. Place in a roasting tray lined with baking paper and roast for 45-60 mins or until tender (time will depend on how thick you chopped your pumpkin). Remove from oven and cool completely then puree in a food processor until smooth.
  2. If the purée is ‘wet’, place in a muslin-lined sieve or colander over a bowl and leave to drain overnight in the fridge. You’ll need about 250g of pumpkin purée for this cake (any remainder can be frozen or used in recipes such as this and this).
For the cake
  1. Preheat oven to 175°C / 350°F and grease a bundt cake tin (about 2.5 litre capacity).
  2. In a bowl, sift together the flour, baking powder, bicarb, salt and cinnamon.
  3. In another mixing bowl, whisk together the sugar, eggs, canola oil and vanilla for at least 5 minutes or until voluminous and thickened. Beat in the pumpkin puree until smooth.
  4. Add in the flour mixture and beat until just combined then fold through the choc chips. Scrape batter into bundt tin and bake for 40-45 minutes or until a cake tester comes out clean. The cake should spring back when lightly pressed and the sides would have shrunk away from the tin slightly.
  5. Remove from oven and cool in tin for 10 minutes before carefully turning out the cake onto a lightly greased wire rack. Cool completely.
Chocolate and Maple Glaze
  1. In a heatproof bowl over gently simmering water, melt the chocolate, butter, cream and maple syrup together until glossy and combined. Allow to cool down a bit for about 10 minutes (ok maybe not as long if you’re in the middle of winter like I am). Pour over your cake or ice the whole thing and leave to set.
  2. Serve at room temperature or nuke it in the microwave to make it a little melty. Store in an airtight container.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s