Nutty, chocolate cake is filled with delicious pumpkin for a sweet, festive fall treat common in Northern Italy.
To tell you the truth I’ve never been a huge fan of pumpkin. Only when I moved to the US I revalued this beautiful, orange squash.
Lombardy, the northern Italian region where I come from, has a long and strong tradition of pumpkin recipes and this pumpkin chocolate cake is one of them. The Pumpkin Chocolate Cake has a super moist texture and a sweet, chocolatey and nutty taste. I personally love this cake and I will absolutely bake it again for Thanksgiving.
- 15 oz. pumpkin puree (fresh or canned)
- 3 eggs
- 1 cup granulated sugar
- 1 cup + 3 tbsp all purpose flour
- 4 tbsp unsweetened cocoa powder
- 10 tbsp unsalted butter, softened
- ⅓ cup milk
- 1 sachet vanilla baking powder (1/2 oz or 16g)
- ¼ cup walnuts, coarsely chopped
- ¼ cup chocolate chips
- powdered sugar, to dust
- If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.
- Preheat oven at 350 F degrees.
- Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.
- In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.
- Add cocoa powder, butter, milk and blend together.
- Gently fold in the vanilla baking powder until well incorporated.
- Stir in chocolate chips and chopped walnuts.
- Pour the cake batter into the greased pan and bake for 35 minutes.
- Allow to cool in its pan.
- Dust with powdered sugar before serving.