Cake standing on the table around Christmas decorations Cake standing on the table around Christmas decorations

Dessert+baking

Chocolate Cake with a Secret

Prep Time: 30 min / Cook Time: 1 hr / Total Time: 1 hr 30 min

This cake brings together the best of both worlds: the decadence of a classic chocolate dessert and the wholesome charm of seasonal ingredients. With its velvety crumb, it's a treat that's light yet indulgent, sweet yet balanced. The hidden pumpkin puree not only adds moisture but also an unexpected depth of flavor that complements the chocolate beautifully. Topped with a creamy mascarpone frosting, this dessert feels luxurious yet approachable for bakers of all skill levels.

Author and photographs: Olga

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This chocolate cake isn't just rich and indulgent; it's also a surprise in every bite, featuring a hint of pumpkin to make it extra special. Perfectly moist and deeply chocolatey, it combines the warmth of cocoa with the subtle earthiness of roasted pumpkin puree. Whether you're celebrating a special occasion or simply satisfying a sweet tooth, this cake is sure to impress.

Chocolate Cake with a Secret

Ingredients

Dry Ingredients:

150 g all-purpose flour
140 g 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)

A̶n̶d̶ ̶h̶e̶r̶e̶’̶s̶ ̶t̶h̶e̶ ̶s̶e̶c̶r̶e̶t̶ ̶i̶n̶g̶r̶e̶d̶i̶e̶n̶t̶!̶

170 g raw vegetable or fruit (e.g., pumpkin, carrot, apple, pear, or banana). If using banana, there’s no need to bake it.

Cream (I needed 580 g):

350 g mascarpone
150 g heavy cream (33%)
75 g powdered sugar
Lemon juice
Vanilla

Optional

Berries

Instructions

Preparing the puree:

Prepare 170 g of a raw ingredient (vegetable or fruit of your choice). Everything except bananas needs to be cooked. If you choose a banana, it can go straight into the batter raw. Use 120 g of banana directly. Cook the ingredient: boil the pumpkin (or bake or steam it until soft). Let it cool. Take 120 g of the cooked puree, add milk and sugar, and blend until smooth.

Cream: Whip all the cream ingredients together until smooth. If you prefer another cream - just replace it in the same weigh (about 580 g) You can add berries if you want as I did.

Preparation:

Preheat the oven to 180°C (356°F). Line an 18 cm (7-inch) baking pan with parchment paper. Combine the dry ingredients in a bowl. Mix the milk-sugar puree with the vinegar and vanilla. Combine everything and mix until smooth. Pour the batter into the prepared pan. Bake for 45–50 minutes. Check for doneness with a toothpick: it should come out almost dry. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.