Chocolate Cake with a Secret
This rich and indulgent chocolate cake isn’t just a treat; it’s a delightful surprise in every bite, thanks to a subtle hint of pumpkin that makes this moist pumpkin chocolate cake truly special. Experience a perfectly moist and deeply chocolatey dessert, where the warmth of cocoa harmonizes beautifully with the earthy notes of roasted pumpkin puree. Ideal for celebrating a special occasion or simply satisfying a sweet tooth, this homemade chocolate cake recipe is guaranteed to impress.
Ingredients for Your Indulgent Chocolate Pumpkin Cake
For the Moist Chocolate Cake Batter:
Dry Ingredients:
- 150 g all-purpose flour
- 140 g granulated sugar
- 35 g cocoa powder
- 2 tsp baking powder
- ⅛ tsp baking soda
- A pinch of salt
Wet Ingredients:
- 220 g milk
- 65 g coconut oil (or other vegetable oil)
- 1.5 tsp apple cider vinegar
- Vanilla (to taste, for the cake batter)
- 170 g raw vegetable or fruit (e.g., pumpkin, carrot, apple, pear, or banana). If using banana, there’s no need to bake it.
For the Mascarpone Cream Frosting:
- 350 g mascarpone
- 150 g heavy cream (33%)
- 75 g powdered sugar
- Lemon juice
- Vanilla (for the cream)
Optional Garnishes:
- Berries
Instructions for Your Indulgent Chocolate Pumpkin Cake
1. Preparing the Fruit or Vegetable Puree Base:
To create the unique flavor for this chocolate cake, prepare 170 g of your chosen raw vegetable or fruit. (For instance, pumpkin, carrot, apple, pear, or banana are excellent choices.) All ingredients, except for bananas, require cooking. If you opt for a banana, 120 g can be added directly to the batter raw. For other options like pumpkin, cook the ingredient (boil, bake, or steam) until it is soft, then allow it to cool completely. Once cooled, take 120 g of the prepared puree, combine it with the milk and the 140g granulated sugar, and blend until you achieve a perfectly smooth mixture. This will form the flavorful base for your moist pumpkin chocolate cake (or other fruit/veg variant).
Preparing the Mascarpone Cream Frosting:
To make the creamy mascarpone frosting for your indulgent chocolate cake, whip together all the mascarpone cream ingredients (350g mascarpone, 150g heavy cream, 75g powdered sugar, lemon juice, and vanilla) until the mixture is smooth and fluffy. Should you prefer an alternative frosting for this dessert recipe, simply substitute it, aiming for a total weight of approximately 580 g. For an added touch of freshness, consider incorporating berries as a garnish, as shown in our delicious chocolate pumpkin cake.
2. Baking and Cooling the Chocolate Cake:
Begin by preheating your oven to 180°C (356°F). Prepare an 18 cm (7-inch) baking pan by lining it with parchment paper – this ensures easy removal of your homemade chocolate cake. In a large bowl, thoroughly combine all the dry ingredients listed for the cake batter. Next, mix the blended milk-sugar-puree (from step 1) with the apple cider vinegar and vanilla extract designated for the cake. Gently combine the wet and dry mixtures, mixing until a smooth chocolate cake batter forms. Pour this rich batter into your prepared baking pan. Bake the cake for 45–50 minutes. To check for perfect doneness, insert a toothpick into the center; it should come out almost dry. Allow the moist chocolate cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Once cooled, it’s ready for your delicious mascarpone cream frosting and any optional berries!
